Gluten-Free Passionfruit Kisses

• None None For the Cakes
• 3 None large eggs
• 2/3 cup sugar
• 3/4 cup cornstarch
• 2 tbsp confectioners' sugar
• None None For the Passionfruit Filling
• 6 1/2 tbsp butter
• 2/3 cup confectioners' sugar
• 2 None passionfruits, pulp scooped out
• 1 tsp finely grated lemon zest

1. Preheat oven to 350u0b0F. Grease four 12-cup mini muffin pans and line bases with small rounds of parchment.
2. Beat eggs in a bowl with electric mixer until thick and creamy. Add sugar, a tablespoonful at a time, beating until sugar has dissolved between additions. Gently fold in triple-sifted cornstarch. Drop a level tablespoonful of mixture into each hole.
3. Bake for 10 mins. Turn immediately on to a parchment-covered wire rack by tapping upside down pans firmly on the work surface to release cakes. Allow to cool.
4. To make the filling: Beat butter in small bowl with electric mixer until pale and creamy, gradually beat in sifted confectioners' sugar. Stir in passionfruit pulp and lemon zest.
5. Sandwich cooled cakes with passion fruit filling and dust with sifted confectioners' sugar.

eggs, sugar, cornstarch, sugar, filling, butter, sugar, passionfruits, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/29162 (may not work)