White Chocolate Teacakes

1. Preheat oven to (170°C/150°C fan-forced) and grease a 12-hole standard cupcake or muffin tin.
2. Melt butter, white chocolate, sugar, vanilla and salt in a medium saucepan over low heat. Once the butter and chocolate have melted, slowly add water and stir until smooth.
3. Transfer mixture to large bowl and allow to cool for about 10 minutes.
4. In a medium bowl, sift plain flour together with baking powder, then slowly add to melted ingredients, whisking gently until combined, taking care not to overmix, then gently whisk in eggs.
5. Divide mixture evenly among holes in cupcake tin.
6. Bake for approximately 25 minutes or until a cake tester inserted comes out clean.
7. Allow to cool in tin for 10-15 minutes then turn out onto wire rack and allow to cool completely. 

Passionfruit Curd

1. Lightly whisk egg yolks and sugar together in large clean bowl until pale and thick but not frothy.
2. Melt butter, passionfruit, lemon juice, zest and salt together in a medium saucepan over low heat.
3. Add egg yolk and sugar mixture to saucepan and stir constantly over low-medium heat until in turns a deep yellow colour, and thickens enough to coat the back of a spoon (approx. 5-10 minutes).
4. Remove from heat and allow to cool completely. If not using immediately, pour cooled curd into sterilised jar and keep in fridge.

To Serve

1. If the teacakes have baked with a slight dome on top – you may need to slice these off to allow the cakes to sit completely flat when placed upside down.
2. Place teacakes upside-down on serving plate, then spoon passionfruit curd over the top.
3. Decorate with meringue kisses and edible flowers.

Enjoy!