COMBINE the apple, passionfruit and lemon juice in a small saucepan and cook gently for 3-5 minutes or until the apple is soft. Cool slightly
BEAT the PHILLY, butter, sugar and vanilla with an electric mixer until smooth. Gradually beat in the eggs, beating well between each addition. Add the sifted flours and milk and stir until combined
FOLD through the apple mixture. Spoon into 12 x 1/3 cup capacity patty paper lined muffin pans
BAKE in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Stand 10 minutes in the pan before turning out to cool completely
COMBINE the icing sugar and extra butter, then stir in enough passionfruit to make a spreading consistency. Ice the cakes and allow to stand for 30 minutes until the icing firms
