Ingredient: yogurt or sour cream

Kiwi Curd Cupcakes

After the winter months with its cold weather, covid restrictions & lots of comfort food, hopefully spring is on the horizon. With it comes lighter baking options like lime and kiwi pastries, lemon slice and strawberry cake.

Although kiwi fruit is available year round, doesn’t make it less appealing. I realize the lack of interest in kiwi curd is probably due to the enzymes in this fruit not willing to play nice with gelatin.

As a recent curd-convert, I started to wonder what other fruits I could incorporate. I’ve made mango curd, passion fruit etc. but have never tried a kiwi curd. Today, I’m going to pursue it with a different idea and see what happens ?!

Print Recipe
 Kiwi Curd Cupcakes
Votes: 1
Rating: 5
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Rate this recipe!
Course dessert
Cuisine American
Keyword kiwi curd cupcakes
Servings
Ingredients
Kiwi Curd Filling
Cupcake Batter
Course dessert
Cuisine American
Keyword kiwi curd cupcakes
Servings
Ingredients
Kiwi Curd Filling
Cupcake Batter
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Kiwi Curd Filling
  1. Peel & chop kiwis. In a saucepan, combine kiwis, sugar & lemon juice. Bring mixture to a boil, stirring occasionally. Beat the egg yolks in a separate bowl. When kiwi mixture reaches a boil, very slowly add it to the egg yolks, whisking vigorously. Pour it back into the saucepan & allow to gently simmer about 8 minutes. The mixture should be thick enough to cover the spoon (it will thicken a little as it cools also). Remove mixture from heat & allow to cool until needed. If you wish, pulse curd in food processor for a couple of seconds.
Cupcakes
  1. Preheat oven to 375 F.
  2. In a large bowl, whisk flour, oatmeal, sugars, baking soda, spices & salt.
  3. In another bowl, whisk together yogurt, oil, eggs & extracts until smooth. Stir wet ingredients into dry mixture until combined.
  4. Bake 20-25 minutes. Remove to a wire rack & allow to cool for 10 minutes.
  5. Top with about 1 Tbsp of the kiwi curd & serve.
Recipe Notes
  • This recipe will make about 18 mini cupcakes if you like smaller ones.

Raspberry Pistachio Muffins w/ Peaches

For some reason, when I was making these muffins, they made me think about when Brion & I had traveled in Europe years ago. You were offered a ‘continental breakfast’ with your hotel stay. Its all pretty common place these days, but as always, the history behind it is interesting.

A continental breakfast is defined as, ‘a light breakfast in a hotel, restaurant, etc., that includes baked goods, jam, fruit, and coffee’. All of which were shelf-stable items in portion sizes that are perfect for large groups of people.

The term continental breakfast originated in Britain in the mid-19th Century. To the British, the continent refers to the countries of mainland Europe. A continental breakfast describes the type of breakfast you’d encounter in places like France and the Mediterranean. Its a lighter, more delicate alternative to the full English or American breakfasts.

Along with being cost effective … you don’t need much staff to tend a few trays of bagels, pastries and carafes of orange juice & coffee in the lobby. Guests like the convenience of the food and the perceived value of getting something for free.

Today, the continental breakfast included in the price of the room is pretty much standard in most hotels worldwide.

Long story short, these little fruit filled muffins fit the bill perfectly!

Print Recipe
 Raspberry Pistachio Muffins w/ Peaches
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American, European, French
Keyword raspberry pistachio muffins with peaches
Servings
Ingredients
Course Brunch, dessert
Cuisine American, European, French
Keyword raspberry pistachio muffins with peaches
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F. Line a 12 cup muffin tin with paper baking cups.
  2. In a food processor, pulse pistachios until finely ground. In a medium bowl, whisk together pistachios, flour, sugar, baking powder & baking soda. Add peaches, stirring to coat them.
  3. In another bowl, whisk yogurt, butter, eggs, vanilla & orange zest. Fold in the dry ingredients making sure not to over mix. Divide batter between the 12 muffin cups. Insert 2 or 3 whole raspberries into each muffin. Sprinkle with some slivered pistachios. Push them down a bit into the batter so they don't fall out when the muffins rise.
  4. Bake for 25 minutes or until risen & golden. Cool in muffin tin for 10 minutes then remove to a wire rack to cool completely. Sprinkle with powdered sugar if you wish.