Emerald City Artichoke Olive Oil Cake with Kiwi Filling and Whipped Cream Frosting

Name: Emerald City Artichoke Olive Oil Cake with Kiwi Filling and Whipped Cream Frosting
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 28
Cuisine: Global
Ingredients: 473 milliliters About canned artichokes; 1 teaspoons baking powder; 1 teaspoons baking soda; 8 egg whites; 4 larges eggs, at room temperature; 631 milliliters all-purpose flour; 3 larges kiwis, peeled; 1 teaspoons lemon bakery emulsion; 1 Tbsp lemon zest; 315 milliliters extra-virgin olive oil; 2 Tbsps instant pectin; 1 teaspoons fine salt; 118 milliliters sugar; 473 milliliters sugar; 473 milliliters (4 sticks) chilled unsalted butter; 1 teaspoon vanilla bean paste

If 65 cents per serving falls in your budget, Emerald City Artichoke Olive Oil Cake with Kiwi Filling and Whipped Cream Frosting might be an excellent vegetarian recipe to try. This recipe makes 28 servings with 321 calories, 4g of protein, and 15g of fat each. Head to the store and pick up vanilla bean paste, sugar, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 28 cupcakes).

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

For the artichoke cake batter: In a food processor, puree the artichokes. Measure out the artichoke puree--you should have about 1 1/3 cups; if not, process more artichokes until you have 1 1/3 cups total.

Ingredients you will need

Artichoke

Equipment you will use

Food Processor

Put the artichokes back in the food processor, add the eggs and process until smooth.

Ingredients you will need

Artichoke

Egg

Equipment you will use

Food Processor

Add the artichoke mixture, sugar, olive oil, lemon zest and lemon emulsion to a large bowl and mix for 1 minute until well blended.

Ingredients you will need

Lemon Zest

Artichoke

Olive Oil

Emulsions

Lemon

Sugar

Equipment you will use

Bowl

Mix in the flour, salt, baking powder and baking soda until well blended and smooth.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Fill the cupcake liners about two-thirds full with the batter.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Toothpicks

Oven

Put the kiwis in a food processor and pulse until there are still small chunks and the mixture is not completely smooth.

Ingredients you will need

Kiwi

Equipment you will use

Food Processor

Transfer to a bowl, mix in the sugar and instant pectin with a whisk and continue mixing for 3 minutes. Refrigerate until thickened, about 30 minutes.

Ingredients you will need

Pectin

Sugar

Equipment you will use

Whisk

Bowl

Whisk the sugar and egg whites in a double boiler until the mixture is slippery. In an electric mixer, beat the sugar mixture on high until stiff peaks form, about 5 minutes.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Hand Mixer

Double Boiler

Whisk

Mix in the butter one tablespoon at a time until fully incorporated.

Ingredients you will need

Butter

Mix in the vanilla bean paste.

Ingredients you will need

Vanilla Paste

Use a cupcake corer to remove the centers of the cupcakes. Using a spoon or piping bag, fill the center of each cupcake with some kiwi filling. Using a piping bag, pipe some frosting onto each cupcake.

Ingredients you will need

Cupcakes

Frosting

Kiwi