Jessie's grenadilla delights

115 g Baking margarine
250 ml Castor sugar
Zest of 1 lemon
2 Eggs
2.5 ml Vanilla essence
375 ml Cake flour
10 ml Baking powder
125 ml Milk
Grenadilla pulp, plus minus 6 tbls

Instructions;
1. Preheat oven to 180 degrees celcius.
2. Line a muffin pan with 12 paper cupcake liners.
3. Beat margarine, sugar and lemon zest together with an electric mixer on medium high speed for about 2 minutes.
4. Add the eggs and vanilla essence, beat until light and fluffy.
5. Sift flour and baking powder. Add to egg mixture together with the milk, and mix until you have a smooth, well combined batter.
6. Place 1 tablespoon of batter in each cupcake liner then put half a tablespoon of grenadilla pulp on top of batter.
7. Place another tablespoon of cake batter over pulp, to make sure it is covered.
8. Bake 18 to 22 minutes.
9. Once baked, cool down and ice with icing mixture.

For the icing;
225g Baking margarine
625 to 750 ml Icing sugar
30 ml Grenadilla pulp, extra for garnish

1. Place margarine and icing sugar in a bowl and mix until light and fluffy.
2. Add in the 30 ml grendalulla pulp and mix until well combined. If icing is a little runny, add in up to an extra half a cup of icing sugar.
3. Place icing in a piping bag and pipe a swirl onto each cupcake.
4. Drizzle with extra grenadilla pulp.

Enjoy!