Kiwi Cupcakes with Buttercream
A moist, springy crumb with pieces of fresh fruit through it, topped with buttercream and a homemade kiwi sauce.
The fruit is the difficulty. Cut the kiwi under 1 cm and fold it in with a spatula, never with the mixer: larger pieces sink to the bottom, and beaten in they release water and flatten the batter.
The frosting is the basic buttercream.
Ingredients
- 120 g butter
- 180 g white sugar
- 3 eggs
- 230 g all-purpose flour (plain flour)
- 2 tsp baking powder
- 120 ml reduced-fat milk
- 2 kiwis, peeled and diced
- 1 portion of basic vanilla buttercream
- Kiwi sauce
- Fresh kiwi slices
Method
- 1
Preheat the oven and line the tray with paper cases. Sift the flour together with the baking powder and set aside.
- 2
Beat the butter with the sugar until combined and lightened. Add the eggs one at a time, beating well after each.
- 3
Add half the flour and beat on low speed until combined. Pour in the milk and beat again. Add the rest of the flour and beat until the mixture is smooth.
- 4
Fold the diced kiwi in with a spatula — cut it under 1 cm, or it sinks. Divide between the cases and bake for 22-25 minutes.
- 5
Once cool, pipe on the buttercream.
- 6
Kiwi sauce: blend the fruit with its own weight in water and sugar, cook it in a small pan over low heat until it thickens, and cool completely before using.
- 7
Finish with the kiwi sauce and slices of fresh fruit.
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