For the cakes
125g/4oz unsalted lactose free butter, softened
125g/4oz caster sugar
2 free-range eggs
125g/4oz gluten free self-raising flour
6 passion fruit, sieved pulp only
a little lactose free milk, to loosen the mixture as necessary
For the icing
500g/1lb 1½oz icing sugar
160g/5½oz lactose free butter
1 vanilla pod, seeds only
2-3 passion fruit
50ml/1¾oz lactose free milk
For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray.
Beat the lactose free butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined.
Fold the gluten free flour, raspberries and passion fruit pulp into the mixture until almost smooth.
If the mixture looks too stiff, add a little lactose free milk, as necessary.
Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes.
Turn the cakes out onto a wire rack and set aside until completely cooled.
For the icing, using an electric whisk, cream the icing sugar and lactose free butter together until light and fluffy.
Whisk in the vanilla pod seeds and enough lactose free milk to form a smooth paste.
Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the remaining passion fruit pulp.
Recipe adapted from: Good Food