Vanilla Bean Cupcakes with Granadilla buttercream

Preheat oven to 180ºC and place cupcake liners in two muffin trays.

Place eggs and sugar and vanilla extract in the bowl of a stand mixer and beat on high until pale and thick.

Heat milk and butter until butter is melted. Do not boil.

Sift the flour and baking powder.

Turn the mixer to its lowest setting and add a third of the flour and a third of the milk, repeat with remaining milk and flour. End with flour.

Using a 60ml measuring cup, fill the liners ¾ full.

Bake for 12 Minutes. Remove from the oven and remove from the muffin tins, immediately.

Cool on a wire rack.

Place the butter in the bowl of a stand mixer. Beat with the ‘K’ beater until pale.

Add icing sugar and beat well.

Add milk and granadilla pulp and mix until combined.

Place buttercream in a piping bag with a large star nozzle.

Pipe a swirl on each cupcake.

Drizzle extra granadilla over the buttercream and serve.