Orange and passion fruit cupcakes

Instructions

1 Roll the plastic icing as thinly as possible on a clean work surface lightly dusted with icing.
2 Use a butterfly cookie cutter to form the butterflies. Fold the wings to resemble butterflies in flight.
3 Squirt the butter icing on the cupcake with as piping bag with a star nozzle.
4 Pour the granadilla pulp onto the icing and decorate with butterflies.

Butter icing

1 Stir the egg whites, sugar and a little salt in a metal bowl over a saucepan with boiling water until the sugar is dissolved.
2 Rub the mixture between your fingertips to make sure that all the sugar is dissolved. Remove from heat.
3 Beat the mixture in a blender with a balloon whisk until stiff peaks form.
4 Replace the balloon with the dough hook. Add the butter spoon by spoon and beat well after each addition. The mixture may look curdled, but keep on mixing.
5 Add the vanilla and mix thoroughly.
6 Divide and season as needed. The icing can can be stored in an airtight container in the refrigerator. (3 Days)
7 Thaw at room temperature and spray with a piping bag with a star nozzle on the cupcakes.

Orange syrup

1 Add the grated zest of 1 orange in 125 ml (½ c) to the basic syrup.
2 Finally, add 60 ml (¼ c) Grand Marnier liqueur (orange liqueur) to the syrup. Heat through and paint over the cupcakes.