- Bring the passion fruit puree to its boiling point.
- Combine it with melted white chocolate.
- Add butter and blend everything.
- Pour it into a mold and leave it in the fridge for 5-6 hours.
Make small holes into the cold cupcakes (you can use the back of a pastry nozzle) and fill it with confit, then cover it with the pistachio frosting.Enjoy!