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!).

Beat the butter and sugar together in the bowl of an electric mixer until smooth.

Add the eggs and vanilla and mix until they are combined.

Add the flour and baking powder and mix them in too then gently add the passionfruit and stir until it is just mixed in.

Divide the batter between the cupcake cases and bake the cupcakes for 16-20 minutes or until a cake-tester comes out clean.

Leave the baked cakes to rest on the trays for 5 minutes before transferring them to a wire rack to cool completely.

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.

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.

Bake the cupcakes at 160C(320F) fan-forced again until the tops start to turn golden.

Leave them to cool on a wire rack before serving.