Ingredients
Method
1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
2.Beat butter, sugar, rind and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, passionfruit and yoghurt. Spoon mixture into cases; smooth surface.
3.Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, on a wire rack to cool.
4.To make cream cheese icing, beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar. Spread on cold cakes. Drizzle with extra passionfruit pulp, if desired.
