Kiwi Cream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 2 eggs
- 1 cup self-rising flour
- 1 tsp Baking powder
- ½ cup soft butter
- ½ cup caster sugar
- For the topping
- ⅞ cup cream (48% fat)
- 1 Tbsp powdered sugar
- ½ tsp vanilla extract
- To decorate
- 24 slices Kiwi
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in 24 mini muffin tins.
2.
Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon into the paper cases and bake for 10-15 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
4.
For the topping: whisk together all the ingredients until thick but not stiff.
5.
Spoon into a piping bag and pipe a swirl onto each cake. Place a kiwi slice on top.
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