Creamy Kiwi and Coconut Milk Cupcakes

When ZESPRI Kiwi announced a recipe contest
a few months back, I was ecstatic. Not only do I adore kiwifruit, but I welcome opportunities to experiment with unique ingredients. I find it perfectly delightsome to discover the just.right pairing of spices and mix-ins which make a recipe wow worthy. After all, you just never know when you might create a recipe that WOWs your seven senses.
Education Moment.
Seven Senses:

With eternally supportive son at my side, we baked a batch of trial kiwi cupcakes.
“They look good and fluffy,” he said.
We cooled and frosted and festooned them with black sesame seeds and Ferrero Raffaello chocolates.
Son giggled, “Listen, Mom! Those things are seriously cool!”
Then, we sniffed, tasted, touched, and licked them.
The little darlings seriously shocked our senses.
Somehow in the baking process, the kiwi had taken on an aromatic citrus flavor, soaked up the sweetness of sugar, and softened the cake batter with sheer fruity moistness.
They were good. They were cool. We were greatly contented.
The only thing left to do was let out a great, happy sigh.
And so we did.


Creamy Kiwi and Coconut Milk Cupcakes
Zespri Kiwi have surprised me. Whoever would have imagined their versatility. Whether eating them fresh out of your palm, adding them to chicken salad, or baking them into cupcakes, Zespri Kiwifruit add a subtle hint of flavor to breakfast, lunch, and dinner menus. But, let’s not to forget dessert. These kiwi cupcakes are loaded with lots of fresh fruit, but kids little and large are sure to gobble them right in their mouth. Z kiwi is Z best! Thanks, ZESPRI.
1 stick butter
2 eggs
1 egg white
1 c. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder*
1/2 tsp. white vinegar
1 1/2 c. flour
1/3 c. coconut milk
pinch allspice
2 Zespri kiwi, diced for batter PLUS
5 kiwi’s for edging, if desired
In a large bowl, use an electric beater to cream butter, eggs and sugar. Add remaining ingredients, except for fruit. Beat just until combined. Fold in diced kiwifruit. Spoon into prepared cupcake wrappers.
{To line edge of cupcakes with kiwi, generously grease and flour LARGE muffin tins. Place thinly sliced kiwi pieces around edge of cups. Gently spoon batter into tins, carefully assuring the kiwi slices stay around the edges.}
Bake LARGE cupcakes in an oven heated to 350 degrees for 21-24 minutes.
Bake REGULAR-SIZED cupcakes in at 350 degrees for 18-21 minutes.
Once cooled, frost with coconut milk buttercream.
Makes approx. 9 large cupcakes, 18 regular.
Coconut Milk Buttercream
1 stick butter, softened
6 cups powdered sugar
1/3 c. coconut milk
1/2 tsp. clear vanilla or coconut flavoring
In a large bowl, beat butter, sugar, vanilla, and half of the needed coconut milk.
Add coconut milk a little at a time until a spreadable, by firm frosting in achieved.
Don’t let the frosting become to runny. A thick, creamy consistency will allow you to pipe a round, hunky blop of frosting atop each cupcake, making it all-the-more more kiwi-esque once decorated and done.