Kiwi Fruit and Cream Cupcakes

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.

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

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

Whisk in the gelatine, whisking constantly until stiff.