Kiwi Vanilla Cupcakes With Kiwi Buttercream Frosting Recipes

KIWI CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
• In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.
• Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
• Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about a little more than 1/2 full.
• Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.
• In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 2 minutes, until light and fluffy.
• Add in the pureed kiwi and mix until combined. If you see kiwi chunks in your puree, remove them as this time.
• Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn't too wet.
• Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny.
• Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles.
• Garnish each cupcake with a kiwi slice.

VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Mix flour, baking powder, and salt in a medium bowl.
• Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
• Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
• Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
• Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.