i used sauces that i had bought at the local market that runs every sunday in Howth - the passionfruit curd was the same as the one i used as the topping for the brownie cupcakes i made recently and the rhubarb was a gingered rhubarb jam. i mixed the rhubarb jam straight into the batter exactly like the marmalade cupcakes i made some time ago so click through to that for the recipe. they were really moist and soft. using the cone method for each cupcake i cut out a piece and filled it with the passionfruit curd. the vanilla buttercream went on top in a thin layer as buttercream can often be overpowering and i didn't want it to be such a predominant flavour in the cupcake. then the biscuit crumbs (crushed up digestive biscuits...about 4) were pressed on top. i piped a little buttercream on top and popped a sugar swirl to decorate.
the taste was fantastic. i loved it! the flavours combined together to make a lovely light, summery cupcake that you felt you could easily eat 4 or 5 more. the great thing was that no flavour was too dominant - they all kinda blended together perfectly.
so if the summer isn't going the weather-way you want it...create your own little bite of summer!