1 1/2 cups all purpose GF baking flour
1 cup sucanat or white sugar
1 teaspoon GF xanthan gum
1/2 cup fresh or frozen passionfruit pulp
3 large room temperature eggs
1 cup butter
2 teaspoons fresh sage, chopped very fine.
1 teaspoon GF baking powder
1 teaspoon sea salt
Preheat oven to 350 F
Grease a 12-cup mini bundt pan with butter and dust with flour. Dip out all the excess flour. Whisk flour, baking powder, xanthan gum, sage, and sea salt to combine. Cream butter and sugar on high speed until light and fluffy (about 6 minutes). Add eggs one at a time beating well between each addition (about a minute each). On low speed, beat in 60% of the flour mixture followed by all the passionfruit pulp. Beat in the last of the flour mixture to combine.
Scoop into the pan making sure it's 3/4 full.
Bake for 20 to 25 minutes or until a stick inserted into the center comes out clean. Remove from the oven to cool completely before you remove them.
1 packed cup brown sugar
1/2 cup butter, cut into cubes
1/2 cup cream
Sea salt to taste
Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally. Add butter whisking constantly to melt and combine. Remove from the heat for a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt and store in a sterilized glass jar with a lid.
1/2 cup butter
1 cup powdered sugar
1 tablespoon passionfruit pulp
Whisk all the ingredients until fluffy and light. Whisk in more powdered sugar if it's too soft.
Store leftover buttercream in an airtight container in the refrigerator for future use.
Fill the cavity of the mini bundt cakes with the butter cream and drizzle a generous amount of caramel sauce over the top.