Kiwi Upside Down Cakes

Name: Kiwi Upside Down Cakes
Total time: 40 min
Yield: 12
Ingredients: 0.667 cup self-rising flour (sifted); 0.5 cup superfine caster sugar; 0.5 cup butter (softened); 2 large eggs; 1 lemon (zest finely grated); 1 Orange (zest finely grated); 2 Kiwi (sliced)

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

cupcakes

Ingredients: ⅔ cup self-rising flour (sifted); ½ cup superfine caster sugar; ½ cup butter (softened); 2 large eggs; 1 lemon (zest finely grated); 1 Orange (zest finely grated); 2 Kiwi (sliced)

How healthy are the main ingredients?

egg lemon Orange Kiwi

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Product recommendation

Suggested variation; you can use this recipe to make any kind of mini upside-down cake - try it with tinned apricot halves or pieces of pineapple too.

Preparation steps

Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole silicone cupcake mould.

Combine the flour, sugar, butter, eggs, lemon zest and orange zest in a bowl and whisk together for 2 minutes or until smooth.

Put a slice of kiwi in the bottom of each hole in the mould and spoon the cake mixture on top.

Transfer the mould to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Turn the cakes out onto a wire rack and leave to cool completely.