STEP 1
Have all ingredients at room temperature.

Using an electric mixer, cream butter and caster sugar until light and fluffy, gradually beat in eggs one at a time, beating well after each addition.

STEP 2
Sift self-raising flour.

Add 1 x 170g can of John West Passionfruit, sifted flour and milk and beat on a low speed until just mixed.

STEP 3
Chop chocolate.

Using a wooden spoon fold the chopped white chocolate and remaining can of passionfruit through the passionfruit cake mixture.

STEP 4
Place cup cake papers into pan.

Measure 1/3 cupfuls of the mixture making sure to level off any excess with a knife and spoon measured mixture into prepared paper lined muffin pans. Bake in preheated oven at 190°C for 25-30 minutes.

When cooked, allow to stand in pans for 10 minutes before removing to a wire rack to cool.

STEP 5
Using a small bread and butter knife generously spread each cupcake with icing crème. Decorate half the cakes with a butterfly, a small icing flower and 3 silver cachous. Show close up finished cakes.

Finish remaining cakes with a large icing flower and approximately 10 silver cachous.