This is my little brother. Who really isn’t very little anymore. Yes, he is a poser. He turns 22 on the 28th of June and yet again I won’t be home to celebrate his birthday with him. I’m hoping this post transcends the miles that separate me from home.
We’ve always been close growing up but I think in the last 5 years we have bonded even more than before. I can always rely on him to bring me back to earth, to give me the advice I need to hear or just be a nag. He’s always managed to come across as the older one, intellectually as well as height wise!
Here is a little secret, if you ever meet him, remember to slip in the word ‘smelly’ into the conversation and see the annoyance it causes him.
Ideally I should have dedicated a cheesecake recipe to him as it is his favourite cake but as he has developed a more adventurous palette over the last couple of years, I’m sure he’d appreciate these passion fruit mini cakes!
Happy birthday little bro! Hope the coming year will be as memorable and as exciting as the last year has been. Lots of love big sis x
p.s. These mini cakes are perfect for a tea party or a tea time treat. The mixture of lemon and passion fruit gives the cake a tangy, light texture perfect for the summer.
Mini Passion fruit Cakes
Makes 8 mini cakes
Adapted from Modern Entertaining
Cake Ingredients
2 tablespoons passion fruit pulp (Roughly two fruits)
60g butter, chopped
1 teaspoon lemon rind, grated
55g caster sugar
1 egg
75g self raising flour
60ml plain yoghurt or buttermilk
Icing Ingredients
80g icing sugar
1 teaspoon milk
Method
Makes 8 mini cakes
Adapted from Modern Entertaining
Cake Ingredients
60g butter, chopped
1 teaspoon lemon rind, grated
55g caster sugar
1 egg
75g self raising flour
60ml plain yoghurt or buttermilk
Icing Ingredients
1 teaspoon milk
Method
- Pre-heat oven to 180C. Grease the muffin tin or if using cupcake liners, line the tin holes. Strain the passion fruit pulp over a small bowl, separating the seeds and juice. Reserve them in different bowls.
- Beat butter, rind and sugar in a bowl until light and fluffy. Beat in the egg.
- Next, fold in flour, passion fruit juice and yoghurt. Spoon the mixture into muffin tin holes. These are mini cakes so each allocate two tablespoons of cake mixture per hole.
- The cakes need to be baked for about 15 minutes. Stand cakes for 5 minutes and turn, top side up, onto a wire rack to cool.
- Meanwhile, stir the icing sugar, milk and reserved seeds in a bowl until combined. Top the cooled cakes with icing and let it set until icing hardens.