Passionfruit and yoghurt cupcake-muffins

Apparently, a cupcake is not a cupcake until it is iced.  Until iced, according to my daughter it is a muffin.  She's 4.  Her word is gospel.  I've updated the title to reflect her obviously correct title.

So these cupcakes MUFFINS are made out of a desire to empty the fridge before we go away.  I make my own yoghurt at least once a week for my own family, but I also make it for a few local families.

I made these in a silicone cupcake tray as I'm loving nude cupcakes at the moment.  I hate wasting the cupcake liners when it can be avoided!  And if they are just for home consumption, why use them?

Passionfruit and yoghurt cupcakes muffins
Ingredients
2 cups flour
2 tsps baking powder
1/4 tsp salt
1 cup yoghurt
3/4 cup coconut sugar
2 eggs
1/2 cup melted coconut oil
1 can passionfruit pulp (I found an organic one at Coles)

Method
Preheat oven to 180 degrees.
Line or grease a standard cupcake tray or use a silicone cupcake tray.
Strain the passionfruit pulp to remove the seeds if you want, otherwise add as is to the mix.
Combine the flour, baking powder, coconut sugar and salt in a large bowl.
Add the eggs, coconut oil and yoghurt.
Mix to combine.
Distribute evenly in the cupcake tray.
Bake for 18-20 minute, checking with a wooden skewer (if it comes out clean they are done).

If you want to ice them:
1 cup icing sugar
2 tbsps butter
2 tablespoons passionfruit pulp.
Mix together then spread over the cupcakes.