Lemon and passionfruit cupcakes

by Angela
(Singapore)

I make these cupcakes for my son who has a gluten allergy. He doesn't usually get to eat many as the whole family enjoys them.

6 eggwhites
1 3/4 cups gluten-free icing sugar mixture, sifted
1 cup almond meal
1 1/2 tablespoons finely grated lemon rind
185g butter, melted
2/3 cup gluten-free plain flour
2 passionfruit

1. Preheat oven to 190C.

2. Line trays with cupcake liners.

3. Place lightly beaten eggwhites in a large bowl. Add icing sugar, almond meal, lemon rind, butter and sifted flour. Whist until just combines.

4. Spoon mixture into trays until three-quarters full.

5. Top with passionfruit pulp. Using a skewer, swirl pulp through batter to create a marbled effect.

6. Bake for 20-25 minutes or until a skewer inserted in the middle of a cupcake comes out clean.

7. Stand for one minute before turning onto a wire rack to cool.