Method:
1 Preheat the oven to 180°C fan forced. Lightly grease six hole 1/3 cup capacity muffin pan.
2 Using electric mixer, cream the butter sugar and vanilla bean paste until paste and creamy. Stir in the egg, passionfruit and yoghurt. Fold in the flour. Divide the mixture between muffin holes. Bake for 10-15 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan until firm enough to remove.
3 For the passionfruit cream, whip the cream to firm peaks, fold in the sugar, sour cream and passion fruit pulp.
4 Serve the cakes warm topped with a dollop of passionfruit cream to serve.