Pretty weird looking, but the juice made a wonderful, tropical buttercream. The vanilla cake was a perfect platform for the frosting, as it was the star of the show. Sometimes scratch cakes are overrated, so I used a box cake mix. If you make sure you don't over cook the cupcakes, you will have the most moist cake. I usually turn the heat down 25 degrees and bake a little longer, that way there is even cooking and the cake does not get brown. If you can't find passion fruit in your grocery store, I have read on some blogs that you can get it in paste form? Anyways, this was fun to make and tasted heavenly!
Vanilla Cupcakes with Passion Fruit Buttercream
1 box vanilla cake mix, prepared using cupcakes
4 tbs softened butter
2 passion fruits, pulp removed and pushed through a mesh strainer (about 4 tbsp juice)
3-4 cups powdered sugar
1 tsp vanilla
2-3 tbs milk
1/4 tsp salt ( more or less according to your palate)
Bake cupcakes as directed on the box, let cool completely. To make frosting, remove pulp from passion fruits and push through a mesh strainer to get all the juice out of the pulp, making sure no seeds are in the juice. Combine softened butter, tsp vanilla, passion fruit juice and about 3 cups of powdered sugar. Mix well, and if you need to add milk to thin out the frosting, add a little bit at a time. Add more powdered sugar or milk to get to the right consistency. Spread frosting on cupcakes.