Honey Passionfruit Cupcakes

Ingredients

1. Preheat oven 180°C (fan-forced). Line cupcake tins with 12 cupcake liners.
2. In a mixing bowl, combine olive oil, honey, vanilla, orange zest, juice of ½ orange, yoghurt, and passionfruit pulp.
3. Sift in flour, baking powder, and bicarb soda. Mix until just combined.
4. Place ⅓ cup of batter into each cupcake liner.
5. Bake for 25-30 mins, or until an inserted skewer comes out clean. Remove and place on a cooling rack.
6. While cupcakes are baking, make syrup (syrup can be made a day ahead). In a saucepan, combine honey, orange juice, and passionfruit pulp. Bring to a simmer, stirring constantly. Simmer for 2 minutes then remove from heat.
7. While cupcakes are still warm, spoon 1-2 tsp syrup over each. Once cooled, top with mascarpone and extra syrup, then serve.
8. Storage instructions: Store assembled cupcakes in airtight container in refrigerator for up to 2 days.

Used in this recipe

Organic Raw Honey

Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.

Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.

Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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