When its hot outside I love fresh fruit and I love incorporating them into my recipes as well. Fruit is so light and natural and thats what I love. My husband brought a box of kiwis how so I really had to figure out how to play with them. As you know kiwis do not last long so you have to work fast. I thought I would try some kiwi cupcakes and I am so glad I did because I struck pure gold with this recipe. I could not imagine any other frosting tasting better then this one. A mixture of all things that go into a common fruit dip these two compliment one another perfectly.
1 stick unsalted butter, room temperature
1/4 cup sugar
1 cup self-rising flour
1 kiwi, diced
1/4 cup cream cheese
juice of 1/2 lemon
3/4 cup powdered sugar
1 kiwi, finely diced
1. Pre-heat oven to 350F. In a large mixing bowl add butter and sugar. With an electric hand mixer beat until fluffy. Add eggs, mix well. Sift flour into bowl and add kiwi, fold together.
2. In a paper lined muffin pan fill each cup with a full teaspoon full. Bake 12-15 minutes until a toothpick comes out clean. Allow to cool.
3. In a large mixing bowl add cream cheese and powdered sugar. With a hand mixer mix well. Add juice of 1/2 lemon, mix well. Store in refrigerator until needed.