For the cupcakes:2 1/2 cups flour 1 Tbs baking powder
2 teaspoon salt
12 Tbs unsalted butter
2 1/2 glass sugar
6 eggs
1 cup plus 2 Tbs buttermilk
1 1/3 cups mashed ripe kiwi
Prepare:
Preheat the oven to 350F. Line 2 muffin pans with cupcake liners.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a separate, larger bowl cream together the butter and sugar with an electric mixer until light and fluffy. Beat in eggs, two at a time, until all are incorporated. Mix in the mashed kiwi until combined. Slowly add the dry ingredients and buttermilk, working in two batches until just incorporated.
Fill cupcake papers 2/3 full with cupcake batter. Bake for 16-20 minutes or until a toothpick comes out clean. I started checking mine around 16 minutes and they were ready to go. Remove from oven and let cool in pans for 5 minutes. Move to a cooling rack and repeat process if you have more batter
For the filling:
1 pint raspeberry, washed and diced
3 Tbs powdered sugar
1 12-ounce can of crushed pineapple, drained
In a small bowl, stir together raspeberry, and powdered sugar. Let the mixture macerate for at least 30 minutes, tossing a few times. After they have sit for 30 minutes, mash them with a fork against the side of the bowl.
To fill the cupcakes, use a paring knife to cone out the center of the cupcake. Fill each cupcake with a teaspoon or two of raspeberry, then top with a tsp or two of pineapple.
For the frosting:
1 1/2 cups heavy cream, chilled
1/3 cup powdered sugar
1/2 tsp vanilla extract
In a large bowl, whip heavy cream with an electric mixer until soft peaks form. Add in powdered sugar and continue to whip until stiff peaks form. Cafefully fold in vanilla extract.
Pipe a swirl on each cupcake, covering the filling. Place cupcakes in the fridge for at least 30 minutes to chill.
