Kiwi Banana Cupcakes with Buttercream Icing
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
6
- For the cupcakes
- ¼ cup coconut sugar
- 1 cup all-purpose flour
- 1 pinch salt
- ½ Tbsp Baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- 0.333 cup low-fat plain Yogurt
- 3 Tbsps 2% milk
- 1 ½ Tbsps sunflower oil
- 1 small egg (beaten)
- ½ tsp vanilla extract
- 1 ripe Banana (mashed)
- 1 ripe Kiwi (diced)
- For the topping
- 1 cup thick Greek yogurt
- Stevia
- 1 tsp vanilla extract
- green Food coloring
- To decorate
- green colored sparkling sugar (optional)
- 6 Kiwi
Preparation steps
1.
For the cupcakes: Heat the oven to 350°F. Place paper liners in 6 muffin tins.
2.
Sift the dry ingredients into a mixing bowl and set aside.
3.
Beat together the yogurt, milk, oil, egg, vanilla, and mashed banana until well combined.
4.
Add to the dry mixture and mix until only just combined. Stir in the chopped kiwi fruit.
5.
Put into the paper liners and bake for 20-25 minutes, until golden and risen. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the topping: whisk together the yogurt, stevia, and vanilla until thick. Stir in the food coloring. Cover and chill for 1 hour.
7.
Spread thickly on top of the cakes and sprinkle with sparkling sugar if desired. Place a kiwi fruit slice on each cake.
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