Cute Kiwi Berry Cupcakes

The sweet and tart works beautifully in these light, creamy and zesty cupcakes.

  • Preheat the oven to 180C/160Cfan/gas 4.
  • Line a 12 hole muffin tin with paper muffin cases. Sift the flour and baking powder together in a bowl and set aside.
  • Place the butter and sugar into a bowl and using an electric whisk beat the mixture at medium speed for 1 – 2 minutes until light and fluffy. Add the vanilla bean paste and mix. Then at a low speed add the eggs, one at a time, until fully incorporated.
  • Slowly add the flour and baking powder until combined then add the soured cream stirring in using a spatula until fully incorporated but be careful not to overmix.
  • Divide the mixture between the muffin cases filling three quarters full.
  • Bake for 20 – 25 minutes until well risen and a skewer inserted into the cakes comes out clean.
  • Transfer to a wire rack and leave to cool.
  • Place half the punnet of kiwi berries in a blender and whiz until a fairly smooth puree.
  • For the buttercream place the butter into a bowl and beat with an electric whisk until light and fluffy. Add the pureed kiwi berries a tablespoon at a time until fully mixed and light and fluffy. Stir in the lime zest and then start to add the icing sugar mixing well until fully incorporated.
  • Spoon the mixture into a piping bag fitted with a star nozzle and pipe swirls of the mixture on top of the cupcakes.
  • Slice the remaining kiwi berries and use to decorate the top of the cakes.
Makes: 12
Cook time: 20 mins


For the cupcake

  • 200 g self raising flour
  • 1 tsp baking powder
  • 175 g butter, softened
  • 200 g caster sugar
  • 1 tsp vanilla bean paste
  • 3 large eggs
  • 175 ml soured cream

For the buttercream topping

  • 1 punnet BerryWorld kiwi berries
  • 150 g butter, softened
  • 1 lime, grated zest
  • 350 g icing sugar