Passionfruit meringue cupcakes

If you found $5 on the ground and you picked it up, is it stealing? I don’t think so. I think the same rule applies to fruit that is hanging into public space. Ok so I have applied the same rule to fruit that is hanging in public space. When I saw a giant passionfruit vine dripping in plump, juicy fruit on my early morning walk last week I couldn’t help but grab a few.

Didn’t I deserve a reward for being out exercising in the cold, wee hours of the morning? I had received a request for some sort of passionfruit Birthday cake the following weekend so in my eyes it was meant to be. I did some good deeds to pay back my karmic debt too just in case.

Passionfruit meringue cupcakes

Mum had asked me to make a cake for her friend. She loves passionfruit sponge (which I made last year) so the brief was some sort of cake with passionfruit and maybe meringue. A little flip through my magazine clippings and I came across passionfruit meringue cupcakes. It must have been written for the occasion!

The result is a pound cake like cake with a deliciously light topping and a little bit of crunch. I made half cupcakes and made the rest into a little cake which turned out just as well. They’re pretty quick to throw together and look rather pretty too.

The ingredients

There’s quite a yellow theme going on with these ingredients.

Butter and sugar

The recipe said to throw everything in, except the passionfruit and beat it all together. I didn’t think that would work too well so I made them like every other cake. Start by beating the butter and sugar together until they’re light and creamy.

Then add the eggs and stir them through.


Add the flour and mix it through. The batter is quite thick and stiff after you add the flour.

The star ingredient

Now add the star of the cupcakes – the passionfruit. Mix it through until it’s just mixed in but don’t over-mix it.

Ready for baking

Divide the batter up between the cupcake cases. It’s best to put the cases in a cupcake tray so they hold their shape. I baked them free-form. Bake them at 160C fan-forced for 16-20 minutes or until a cake tester comes out clean.


Leave the cupcakes to rest on the tray for 10 minutes.


Then transfer them to a wire rack to cool completely.

Ready for baking again

While they are cooling, make the meringue topping by beating the egg whites until soft peaks form. Add the caster sugar one tablespoon at a time and then continue to beat until the sugar has all dissolved and the meringue is nice and glossy.

Spoon the meringue into a piping bag fitted with a plain nozzle and then pipe swirls onto the top of the cooled cupcakes. I got a bit sick of the piping after a while and free-formed a couple of them with just a blob of meringue. I think they looked just as good.

Bake them for another 3-4 minutes at 160C or until they start to brown.


Leave the cupcakes to cool again on the tray.

Passionfruit meringue cupcakes

Serve them up straight away. I don’t think they would last too long but you won’t need them to last more than a day or two.

Passionfruit meringue cupcakes


What about you? Do you help yourself to foods that are growing in public?

Passionfruit meringue cupcakes

Passionfruit meringue cupcakes

Passionfruit meringue cupcakes



  • 175g (6oz) butter, softened
  • 3/4 cup caster (superfine) sugar
  • 1 1/3 cup self-raising flour, sifted
  • 1/2 tsp baking powder
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup passionfruit pulp (1 big passionfruit or 2 little ones)


  • 3 egg whites
  • 3/4 cup caster (superfine) sugar


  1. Pre-heat the oven to 160C(320F) fan-forced and line a cupcake tray with cup cake cases. You can do it free-form but they won't be as perfect (they'll be like mine!).
  2. Beat the butter and sugar together in the bowl of an electric mixer until smooth.
  3. Add the eggs and vanilla and mix until they are combined.
  4. Add the flour and baking powder and mix them in too then gently add the passionfruit and stir until it is just mixed in.
  5. Divide the batter between the cupcake cases and bake the cupcakes for 16-20 minutes or until a cake-tester comes out clean.
  6. Leave the baked cakes to rest on the trays for 5 minutes before transferring them to a wire rack to cool completely.
  7. Once they are cool, make the meringue by whipping the egg whites until stiff peaks form. Add the cater sugar a tablespoon at a time making sure it is mixed in before adding the next lot. Beat it all until it is glossy and the sugar has dissolved.
  8. Spoon the meringue into a piping bag fitted with a plain nozzle and pipe a round of meringue onto each cupcake. Alternatively, you can use a spoon and blob it on top.
  9. Bake the cupcakes at 160C(320F) fan-forced again until the tops start to turn golden.
  10. Leave them to cool on a wire rack before serving.


Makes 12 big cupcakes or about 40 mini cupcakes


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