Kiwi Fruit and Cream Cupcakes

Name: Kiwi Fruit and Cream Cupcakes
Total time: 50 min
Yield: 12
Ingredients: 2 eggs; 0.5 cup superfine caster sugar; 0.25 cup cream (48% fat); 1 teaspoon vanilla extract; 1 cup self-rising flour (sifted); 0.5 cup butter (melted); 1 cup Kiwi (pureed); 0.5 cup sugar; 0.25 cup water; 1 tablespoon Corn starch; 0.5 tablespoon lemon juice; 1 teaspoon Powdered gelatine; 4 teaspoons water; 1 cup cream (35% fat); 2 tablespoons powdered sugar; Chocolate decoration (shapes); Cherries

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Difficulty:

advanced

Difficulty

Preparation:

50 min.

Preparation

Calories:

285

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	285 kcal	(14 %)
Protein	3.36 g	(3 %)
Fat	17.54 g	(15 %)
Carbohydrates	29.32 g	(20 %)
Sugar added	17.99 g	(72 %)
Roughage	0.45 g	(2 %)

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more nutritional values

Vitamin A	196.56 mg	(24,570 %)
Vitamin D	0.73 μg	(4 %)
Vitamin E	1.51 mg	(13 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	1.22 mg	(10 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	32.12 μg	(11 %)
Pantothenic acid	0.21 mg	(4 %)
Biotin	0.46 μg	(1 %)
Vitamin B₁₂	0.26 μg	(9 %)
Vitamin C	14.28 mg	(15 %)
Potassium	87.25 mg	(2 %)
Calcium	59.51 mg	(6 %)
Magnesium	6.6 mg	(2 %)
Iron	0.57 mg	(4 %)
Iodine	13.75 μg	(7 %)
Zinc	0.16 mg	(2 %)
Saturated fatty acids	10.72 g
Cholesterol	77.77 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 2
eggs; ½ cup
superfine caster sugar; ¼ cup
cream (48% fat); 1 teaspoon
vanilla extract; 1 cup
self-rising flour (sifted); ½ cup
butter (melted)

For the kiwi fruit topping: 1 cup
Kiwi (pureed); ½ cup
sugar; ¼ cup
water; 1 tablespoon
Corn starch; ½ tablespoon
lemon juice

For the cream topping: 1 teaspoon
Powdered gelatine; 4 teaspoons
water; 1 cup
cream (35% fat); 2 tablespoons
powdered sugar

To decorate: Chocolate decoration (shapes); Cherries

How healthy are the main ingredients?

egg Kiwi sugar

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin

Whisk the eggs and sugar together in a mixing bowl until light and fluffy.

Stir in the vanilla.

Gently fold in the flour and butter.

Pour the mixture into the paper cases and bake for 8-10 minutes, until golden and a skewer inserted into one of the cakes comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.

For the kiwi fruit topping: stir together the kiwi puree and sugar in a pan. Heat gently until the mixture begins to bubble around the edges.

Mix together the water and cornflour and slowly whisk into the puree. Cook for 1 minute, stirring, then remove from the heat and set aside to cool completely.

Spoon the kiwi fruit topping on top of the cakes.

For the cream topping: sprinkle the gelatine over the water in a small pan and leave to stand for about 5 minutes until thick.

10.

Heat very gently, stirring constantly, just until the gelatine dissolves and remove from the heat.

11.

Whisk the cream with the icing sugar, until slightly thick.

12.

Whisk in the gelatine, whisking constantly until stiff.

13.

Spoon into a piping bag and pipe on top of the kiwi topping. Decorate with chocolate shapes and cherries.