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:
Kiwi Coconut Cupcakes
- 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
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.