Kiwi Fruit Cupcakes

A happy coincidence: I needed something productive to do, and we had two perfectly ripened organic kiwi fruits.


I used all kinds of green things in these cupcakes; an apple, melon seeds, kiwi fruits, and green food coloring for the icing (had we had frozen parsley, I would have squeezed out its juice to be used as a natural food coloring). The cake itself was disappointingly pale after baking, but the artificial greenness of the icing remained. I had never heard of baking fresh kiwi fruits in a cake, and the experiment was a success: the cupcakes had a mild kiwi taste, a light and moist texture, and the kiwi fruit cubes provided a slightly tangy edge when bitten into. And these cupcakes got excellent reviews – “the best muffin I have ever tasted” remarked a relative after having one (there is no word for cupcake in Finnish), and Heikki said that they were “probably the best cupcakes you’ve ever baked”.

The Fruit:

  • 2 (organic) kiwi fruits, peeled and finely cubed
  • 1 Granny Smith Apple, very well washed and grated

Dry Mix:

  • 1 dl pumpkin seeds, finely ground
  • 2 dl wheat flour
  • 1 dl potato starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt

Wet Mix:

  • 2 dl plain, unsweetened soy yogurt
  • 1 dl unsweetened soy milk
  • 2 tablespoons canola oil
  • 1 dl confectioner’s sugar
  • 1 teaspoon vanilla extract
  • grated peel of 1 lemon

I ground the pumpkin seeds in our mini food processor, and preheated the oven to 175 degrees Celsius. At this point, I greased and floured my muffin tin as well.

Then I washed my apple thoroughly, and grated it. I didn’t peel the apple because I thought the peel would give the cupcakes some green color – it didn’t, so I’d say it’s best to get rid of the peels, because they have a lot of preservatives. I peeled the kiwi fruits and cut them in small cubes. I have a feeling that organic kiwi fruits are slightly larger than the non-organic ones we’ve had, so 3 smaller kiwi fruits wouldn’t be exaggeration.

Now, I mixed the wet mix and the dry mix in separate bowls, and then combined the two. I mixed the batter with a wooden fork just enough to combine, and then poured the batter in the prepared muffin tin, filling the cups about 2/3 of full.

Now, I baked the cupcakes in 175 degrees for about 23 minutes, until they were lightly browned over the top. The cupcakes were not very pretty straight out of the oven, because there’s so much fruit in the batter, but the icing makes them shiny and smooth. I let the cupcakes cool in the tin for 5 minutes, and then removed them to prevent sogginess.

Green Cashew Icing:

This icing is very rich and sweet, and the recipe makes more than enough to ice 12 cupcakes. Half the recipe would be just enough to make a thinner layer of icing.

  • 1 dl cashew nuts, toasted and finely ground
  • 1/2 dl unsweetened soy milk
  • 2 tablespoons vegetable margarine, in room temperature
  • 2 teaspoons vanilla sugar
  • a pinch of green food coloring
  • 1 tablespoon agave nectar
  • 2 teaspoons lemon juice
  • 2 teaspoons potato starch
  • 2-3 dl confectioner’s sugar

After I’d put the cupcakes in the oven, I measured the margarine and the soy milk in small cups, and let them warm up to room temperature. I ground the cashews in our small food processor, then added the soy milk, and processed until the two were completely combined, and resembled a thick cream.

Now, I combined the margarine and the cashew mixture in a big bowl, and mixed them with a hand held mixer for a few minutes. Now, I added the rest of the ingredients one by one, beating in between: agave nectar, vanilla sugar, lemon juice, food coloring, potato starch, and confectioner’s sugar. I started with 2 dl of sugar, and added it tablespoon at a time until the consistency was still sort of runny and almost thick enough to be piped. Now, I refrigerated the frosting until my cupcakes had cooled down, and then piped it on the cupcakes.

It’s best to let the frosting dry up in room temperature for a few hours before refrigerating the frosted cupcakes. Also, I recommend only frosting the cupcakes that will be eaten on the same day, because otherwise they will get soggy in the fridge.