Almond kiwi cupcakes are soft, fruity, and easy to make with a boxed white cake mix. The almond extract gives the cupcakes a sweet bakery-style flavor, while the kiwi buttercream adds a fresh, slightly tangy finish. Topped with kiwi slices and sliced almonds, these cupcakes look bright and pretty without needing complicated decorating skills. They are best served fresh and work well for spring parties, summer desserts, birthdays, or any occasion that needs a simple cupcake with a fun twist.
Equipment:
- Measuring Cups and Spoons
- Piping Bags
- Medium Size Bowl
- Electric or Stand Mixer
- Muffin/Cupcake Pan
- Cupcake Liners
- 1M Piping Tip
- Yields: 12 Cupcakes
- Prep time: 20 minutes
- Idle time: 22 minutes
- Total time: 77 minutes
Ingredients
1 Box of White Cake Mix
3 Egg
1/2 cup Oil
Water
1 Tablespoon of Almond Extract
10 Tablespoons Room Temperature Butter
2- 2 1/2 Cups Powdered sugar
2 Kiwis (1 for Decorating)
1 Teaspoon Vanilla Extract
1/2 Teaspoon of Salt
Sliced Almonds
Heavy cream (Optional)
Instructions
Put the cake mix, eggs and oil in a mixing bowl according to amounts on the box. Switch out a tablespoon of water for a tablespoon of almond extract.
Next mix the ingredients until they are completely combined.
Line the muffin pan with cupcake liners. Using a ice cream scooper or spoon, scoop out the cake batter and fill the cupcake liners a little over half way. Bake the cupcakes as directed on the box.
Take the cupcakes out of the oven and allow them to cool.
Peel and mash the kiwi. If there are really big chunks that you can not smash, remove them.
Put the butter in another mixing bowl and whip it until light and fluffy. About 3 minutes.
Next add the mashed kiwi and vanilla extract. Mix about 1 minute.
Add the powdered sugar and salt. Mix until combined and smooth. About 2- 3 minutes (If the buttercream is too stiff add 1/2 tablespoon of heavy cream.)
Put the piping tip in the piping bag and cut a hole in the tip of the bag for the piping tip to fit half way through it. Place the buttercream in the piping bag and secure the end.
Hold the piping bag over the cupcake, put a little bit of pressure on the piping bag and pipe the buttercream in a swirl around the top of the cupcake twice.
Slice the second kiwi, pat the slices dry with a clean paper towel. Put the slices on the side of some of the cupcakes. Take some of the sliced almonds and stick them on the side of the other cupcakes.
Note:
-These cupcakes are best eaten fresh.
-If you don’t mind lumpy buttercream you can leave the larger kiwi chunks in your mixture.
-The heavy cream is optional because kiwis usually have enough liquid to make sure the buttercream comes out smooth without any additional ingredients.
-These cupcakes can be stored in the fridge for up to 3 days.
