Ingredients
5 cups self-raising flour, sifted
2 cups caster sugar
375g butter, melted, cooled
2 cups milk
5 eggs, lightly beaten
2 teaspoons vanilla extract
Icings
2 x 500g packets pure icing sugar
red food colouring
2 passionfruit, pulp removed
1 orange, rind finely grated, juiced
sugar flowers to decorate
Method
Preheat oven to 190°C. Line two 12-hole 1/3-cup capacity muffin pans with paper cases.
Combine flour and sugar in a large bowl. Make a well in the centre.
Using a fork, beat butter, milk, egg and vanilla in a jug. Pour into the well. Stir gently with a metal spoon to combine. Two-thirds fill paper cases with mixture. Bake for 12 to 15 minutes, swapping trays after 8 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool. Repeat with remaining mixture to make 40 cupcakes.
Make pink icing: Sift 1 1/2 cups icing sugar into a bowl. Add 2 tablespoons warm water and 1 drop red food colouring. Mix well. Spread onto 14 cupcakes. Top with flowers. Allow to set.
Make passionfruit icing: Sift 1 1/2 cups icing sugar into a bowl. Add 1 1/2 tablespoons passionfruit pulp. Mix well. Spread onto 1/2 of remaining cupcakes. Top with flowers. Allow to set.
Make orange icing: Sift 1 1/2 cups icing sugar into a bowl. Add orange rind and 2 tablespoons orange juice. Mix well. Spread onto remaining cupcakes. Top with flowers. Allow to set.
