Passion Fruit Cupcakes

source: http://www.pauladeen.com/article_view/bake_sale_passion_fruit_cupcakes/

Passion Fruit Cupcakes
Yield: 18 cupcakes

Cupcake Ingredients
1 cup coconut milk
7 ounces passion fruit pulp, room temperature (you can find frozen passion fruit pulp at international grocery stores)
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup sugar
4 eggs

Cupcake Directions:
Preheat oven to 350 F.
In a small bowl, combine coconut milk, passion fruit pulp, and vanilla. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs to the sugar mixture one at a time, beating well after each addition.
Alternately add the flour mixture and the passion fruit mixture to the egg mixture, beating well after each addition.
Fill cupcake liners 3/4 full. 
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Frosting Ingredients:
1 cup unsalted butter, room temperature
8 ounces white chocolate, melted but cool enough to touch
½ teaspoon salt
1 cup powdered sugar

Frosting Directions:
Whip butter in a large mixing bowl on high speed until light and fluffy, about three minutes.
Mix in melted chocolate and salt.
Mix in powdered sugar a little bit at a time until fully incorporated.
Pipe onto cooled cupcakes.