Passionfruit and yoghurt cupcakes

Method

• Preheat oven to 180°C. Prepare 12 hole muffin case tin with paper or silicon cupcake cases. 
• Strain the pulp of the first passionfruit through a fine sieve. Reserve the juice. Mix ¼ cup passionfruit juice with the Greek yoghurt.
• Beat the butter, lime rind and sugar, using an electric mixer in a large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each.   Add half the sifted flour and half the combined passionfruit juice and yoghurt in two batches, beating until just combined.
• Beat egg whites until soft peaks form, using an electric mixer. Fold egg whites into yoghurt mixture in two batches.  
• Spoon mixture into cupcake cases, filling two-thirds full. Bake at 150°C for 25 minutes or until a skewer withdraws clean.  Stand cupcake in tin for 5 minutes before transferring onto a wire rack to cool. (Makes 24)
• To make the icing, blend together the crème fraiche, cream cheese, icing sugar and passionfruit (or lemon) curd. Mix until sugar has dissolved and well combined. Leave to chill in fridge until ready to use. For passionfruit syrup, place sugar, lime rind and half cup water in a saucepan, bring to the boil over medium heat, stirring, until sugar dissolves, add passionfruit pulp and simmer for 6-8 minutes, skimming frequently, then remove lime rind. Pour hot syrup over cooled cupcakes.
• Ice the cupcakes with the crème fraiche icing when cooled. For extra flavour, spoon over a little fresh passionfruit pulp.