1. Preheat your oven to 180°c and line a cupcake tin with cupcake cases.

2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda and mix well to combine.
4. Add the sunflower oil to the ‘buttermilk’ and whisk to combine, then add the wet ingredients into the dry and mix until a smooth batter.
5. Once the cake batter is smooth, stir in the seeds from half a pomegranate.
6. Fill the cases roughly ¾ full with the batter.
7. Make sure to tap the tins on the worktop to remove any air bubbles.
8. Spoon some fresh passionfruit onto each cupcake and with a toothpick, swirl the passionfruit into the batter. I used roughly half a passionfruit per two cupcakes.
9. Place the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean.
10. Place the cupcakes on a cooling rack and allow to cool fully before icing.

Icing

1. You can make this one of two ways. I simply blended my passionfruit to prep, which means there are still black specs from the seeds in the icing. If you’d prefer them to be without, add your passionfruit to a sieve and strain it so you get the juice and leave the seeds. However, if you’re opting for this method, you’ll need an extra half a passionfruit to ice the cupcakes.
2. Place your passionfruit (blended or strained) to a small bowl and sift in the icing sugar to avoid lumps, then stir to combine. It should still be fairly runny.
3. Spoon a tablespoon of the icing over each cupcake, then store in a container while they set.

Serve and enjoy!