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
You:
Rate this recipe!
Course dessert
Cuisine American
Servings
Ingredients
Kiwi Curd Filling
Cupcake Batter
Course dessert
Cuisine American
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.