Make your friends and family these tangy and delectable kiwi cupcakes!

Ingredients:

Serves: 8

For the cupcakes:

• 200g self raising flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 100g sugar

• 2 eggs

• 110g butter, melted

• 1 ½ tsp vanilla

• 70g sour cream

For the buttercream:

• 2 blended Zespri SunGold kiwis

• 1 Zespri SunGold kiwi for decoration

Method:

1. Preheat the oven to 180c.

2. In a bowl, combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.

3. In a separate mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.

4. Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.

5. Divide the batter among a muffin tin lined with muffin liners, fill until just over ½ full.

6. Bake for 14-16 minutes or until a tooth pick inserted in the centre comes out clean.

For the buttercream:

1. In a mixing bowl, beat the room temperature butter with an electric mixer for 2 minutes, until light and fluffy.

2. Add in the blended kiwi and mix until combined.

3. Begin to add in the icing sugar, a little at a time. Slowly beat the mixture until the icing sugar is incorporated. Continue this process, adding enough sugar to make sure the buttercream isn’t too wet.

4. Transfer a portion of the buttercream to a large piping bag, squeeze it down to get rid of any air pockets.

5. Once the cupcakes have cooled, begin to pipe the buttercream onto a cupcake, starting with the outside edge and working your way into the centre of the cupcake, progressively stacking the buttercream as you go around in circles.

6. Decorate each cupcake with a kiwi slice.

Credit: www.zespri.com/en-UK