Step 1

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

Step 2

To make the sponge, mix together the butter, caster sugar, and lime zest, ideally using an electric mixer, until smooth

Step 3

Add the eggs and vanilla extract and whisk well

Step 4

Then gently whisk in the self raising flour

Step 5

Divide the mixture between the 12 cupcake cases

Step 6

Bake them for 20-25 minutes or until they are golden and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely

Step 7

Use a cupcake corer or a knife to make a hole in the middle of each cupcake

Step 8

Fill the holes with the passion fruit curd. You can do this using a spoon or put the curd into a small piping bag, snip the end off and pipe it in

Step 9

Make the buttercream by mixing together the butter and icing sugar, then add the prosecco (or prosecco flavouring and milk), and mix until smooth. You can do this by hand or for best results use an electric whisk. If the buttercream is too stiff, you can add a little milk to loosen it

Step 10

Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon

Step 11

Cut the passion fruits in half and scoop out the seeds and pulp, drizzle it over the buttercream

Step 12

Store in an airtight container in a cool place, eat leftovers within 3 days