Passionfruit or Lemon?

Ok, these are supposedly Lemon Cream Cheese Cupcakes. I saw them from My Culinary Journal and remembered that there was still a tub of cream cheese bread in the fridge. As I am tired from baking bread, (also not sure how we are going to finish the chocolate milk buns) I wanted to bake cake. Not that I am very good at it, but it is something so familiar to me. I started baking cakes as a teenager, although not very often then. That's why I can pick up a recipe and just bake.

While taking the butter and cream cheese out of the fridge, I saw that there were still 2 passionfruits left. I told myself to try adding some of the pulp to the cupcakes just to try. I like the result, very much. The tartness of the passionfruit balanced out the sweetness of the cupcakes. And boy, was the cupcake soft and fluffy! Guess with so much egg in so little flour, that somehow guarantees softness.

I am so grateful that I attended Gina's baking class last month. At that lesson, the butter cuddled when eggs were added. This happened for ALL the different mixing bowls. We just added flour and the cakes turned out well. The good thing about that happening in class was that when cuddling happens to me, I can still stay calm. I would simply add flour and mix, remembering not to overmix. The mixture, and the cake eventually, turned out alright tonight, like they did previously.

It's another recipe worthy of repeated attempts. It's really much faster baking cakes -- from the time I started till the time I kept the cupcakes, it took a little less than 2 hours!

Oh, only put passionfruit on 3 cupcakes. The rest are original flavoured Lemon Cream Cheese Cupcakes. This is how they look, the cake dropped a little when they were removed from the oven. While in the oven, they were as tall as the cup.