Passion fruit cupcakes

To make the curd:

1. Whisk together the sugar, egg and egg yolks. Set aside.
2. In a sauce pan, gently heat passion fruit puree, butter and salt until the butter has melted.
3. Remove the pan from heat and whisk a few tablespoons of the melted mixture into the egg mixture. Whisking continuously, continue to add a few tablespoons of the hot mixture at a time into the eggs.
4. Pour all the mixture back into the pan, set over medium heat. Cook for about 5-10 minutes until mixture has thickened.
5. Let it cool down, then put it in the fridge for 2-3 hours.

To make the cupcakes:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Mix the dry ingredients together in a bowl.
3. Mix the wet ingredients together in a separate bowl. Stir together the wet and dry mixtures.
4. Pour the dough into 8 silicone muffin cases, then bake for 30-32 minutes.

For the decoration:

1. While the cupcakes are cooling, prepare the passion fruit cream. For this, mix the cream cheese with the cooled passion fruit curd.
2. When the cupcakes have cooled completely, scoop out the centre (the picture shows how much I scooped out) and fill them with the passion fruit curd.
3. Place the passion fruit cream in a piping bag. Pipe the frosting on each cupcake covering the passion fruit curd hole.