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.
