I am still decluttering despite doing this multiple times before we moved. It appears to be never ending. However it is all good and I will not complain. I found a recipe card from Waitrose in all the clutter and I thought I might make these lime, coconut and kiwi fruit cupcakes.
They were quite easy to make and very tasty. I found that the kiwi pieces did not really stick to the little cakes and I had to unstick them out from the bottom of the tins. Also didn’t have lime, so I used a lemon instead.
The verdict – very coconutty! Very chewy, the kiwi fruit adds a nice touch and taste and makes them visually quite interesting. I did think that next time I make them (and yes, there will be a next time) I might place the kiwi friut slices on the actual top of the cupcake, maybe stick them on with some jam. When you turn them upside down (hence the name and design of the recipe) the cupcakes roll around on the plate/platter they are on because they are resting on the domed end. I did consider slicing the ‘bottom’ (it’s really the top, but you get what I mean) off but that seem like a waste of good cake and precious time.
All in all – lovely
75g unsalted butter, softened, plus extra for greasing
115g light brown muscovado sugar, plus 3 tbsp for sprinkling
3 Waitrose 1 Perfectly Ripe Golden Kiwis
160ml can coconut cream
1 lime, zest, plus extra to serve (optional)
2 large British Blacktail Free Range Eggs
50g desiccated coconut
175g self-raising flour
1. Preheat the oven to 170˚C, gas mark 3. Liberally grease a 12-hole muffin tin and sprinkle the extra 3 tbsp sugar between the holes. Trim the ends off the kiwi fruit, then remove the skin with a vegetable peeler. Cut each fruit into 4 slices widthways and sit a slice inside each muffin hole.
2. In a mixing bowl, cream the butter and sugar using electric beaters until light, about 3-4 minutes. Beat in the coconut cream and lime zest, then beat in the eggs, one at a time. Beat in the desiccated coconut and flour to make a smooth batter.
3. Divide the batter between the muffin holes and bake for 20 minutes. Cool for 10 minutes, then run a knife around the sides of the cakes to loosen and turn out onto a chopping board. Carefully ease out any pieces of kiwi that have stuck to the tin and place them back on top of the cakes. Scatter with extra lime zest, if liked. Lovely served warm with a dollop of coconut yogurt or ice cream, if liked, or cooled to room temperature and served with tea.