Lemon Kiwi Cupcake

Name: Lemon Kiwi Cupcake
Prep time: 2 h 58 min
Cook time: 2 h 58 min
Total time: 2 h 58 min
Yield: 56
Cuisine: American
Ingredients: 2 teaspoons baking soda; 237 milliliters buttermilk; 59 milliliters egg whites (from 2 large eggs); 2 eggs; 3 eggs; 237 milliliters flour; 113 grams large ripe kiwi (about , peeled, pureed and strained (about 3 tablespoons); 1 teaspoon fresh lemon juice; 1 teaspoon fresh lemon zest; 1 teaspoon salt; 59 milliliters sugar; 237 milliliters sugar; 113 grams unsalted butter; 237 milliliters vegetable oil

The recipe Lemon Kiwi Cupcake could satisfy your American craving in approximately 2 hours and 58 minutes. One serving contains 57 calories, 1g of protein, and 3g of fat. This recipe serves 56. It is a good option if you're following a vegetarian diet. If you have flour, eggs, sugar, and a few other ingredients on hand, you can make it. It works well as a dessert.

Instructions

Preheat the oven to 350 degrees F. Line 56 mini cupcake cups from 3 (24-cup) mini cupcake or muffin pans or 18 regular-size cupcake or muffin cups from 2 (12-cup) regular-size cupcake or muffin pans with paper cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mix the eggs, buttermilk, and oil.

Ingredients you will need

Baking Soda

Buttermilk

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Add the dry ingredients to the wet ingredients. Once the ingredients are mixed, add the lemon zest and lemon juice, and blend until combined.

Ingredients you will need

Lemon Juice

Lemon Zest

Bake the cupcakes until golden brown and the centers spring back when lightly pressed, 16 to 18 minutes for minis or 22 to 24 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a wire rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Oven

Increase the oven temperature to 450 degrees F.

Equipment you will use

Oven

Transfer the kiwi cream to a pastry bag fitted with a small round tip and fill each cupcake with some of the cream.

Ingredients you will need

Cupcakes

Cream

Kiwi

Equipment you will use

Pastry Bag

Transfer the meringue mixture to a separate pastry bag fitted with a large round tip and pipe the meringue on top of each cupcake.

Ingredients you will need

Cupcakes

Equipment you will use

Pastry Bag

Place the cupcakes on baking sheets and bake until lightly browned and cooked through, about 3 to 4 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Baking Sheet

Oven

In a medium saucepan, melt the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the sugar, eggs, and kiwi mixture. Reduce the heat to medium-low and cook, stirring until it thickens and coats the back of a wooden spoon, about 12 minutes. Set the pan over a large bowl of ice and continue to stir until the mixture has cooled slightly. Strain the mixture into a clean bowl and refrigerate until thickened and well chilled.

Ingredients you will need

Sugar

Egg

Kiwi

Ice