Kiwi coconut cupcakes
I’m not a big fan of kiwi because of its tart and acidic aftertaste. But I love how pretty they look when they are sliced up. When I saw this recipe from Cheeky Kitchen for kiwi and coconut cupcakes, I really wanted to make them because they were so darn cute.
Cheeky Kitchen’s cupcakes were lined with slices of kiwi. Since I’m not a huge kiwi fan, I decided to make the cupcakes without any kiwi, and just line the edges of the bottom of the cupcakes with kiwi. It was a bit hard to deal with the kiwi slices because you have to line the edges of cupcake/muffin pan with kiwi slices and then pour the batter in and the kiwi slices don’t always stay upright.
However, the cupcakes came out beautifully. Even better, they tasted great. I absolutely loved the cake batter. Though the cake batter has some coconut milk, I didn’t really taste it. It tasted like a creamy vanilla batter to me. I’m going to use this cake batter again for other cupcakes and cakes I make.
Since I modified the recipe a bit to suit my tastes, the modified recipe is below:
- 1 stick butter
- 2 eggs
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp white vinegar
- 1 1/2 cup flour
- 1/3 cup coconut milk
- 4 kiwi's for edging
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F.
In a large bowl, use an electric beater to cream butter, eggs and sugar. Add remaining ingredients. Beat just until combined.
Slice kiwis into thin slices. Take the slices and line them along the edge of cupcake/muffin pan.
Grease cupcake pan. Spoon batter into pan, about 2/3 full. If kiwi slices fall down, make sure to move them back to the edge of each cupcake ring. Bake for 18-21 minutes.