Name: Emerald City Artichoke Olive Oil Cake with Kiwi Filling and Whipped Cream Frosting
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 28 cupcakes
Ingredients: About 2 cups canned artichokes; 4 large eggs, at room temperature; 2 cups sugar; 1 1/3 cups extra-virgin olive oil; 1 tablespoon lemon zest; 1/2 teaspoon lemon bakery emulsion; 2 2/3 cups all-purpose flour; 1 1/3 teaspoons fine salt; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 3 large kiwis, peeled; 1/2 cup sugar; 2 tablespoons instant pectin; 2 cups sugar; 8 egg whites; 2 cups (4 sticks) chilled unsalted butter; 1 teaspoon vanilla bean paste

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 28 cupcakes).
For the artichoke cake batter: In a food processor, puree the artichokes. Measure out the artichoke puree--you should have about 1 1/3 cups; if not, process more artichokes until you have 1 1/3 cups total. Put the artichokes back in the food processor, add the eggs and process until smooth.
Add the artichoke mixture, sugar, olive oil, lemon zest and lemon emulsion to a large bowl and mix for 1 minute until well blended. Mix in the flour, salt, baking powder and baking soda until well blended and smooth.
Fill the cupcake liners about two-thirds full with the batter. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
For the kiwi filling: Put the kiwis in a food processor and pulse until there are still small chunks and the mixture is not completely smooth. Transfer to a bowl, mix in the sugar and instant pectin with a whisk and continue mixing for 3 minutes. Refrigerate until thickened, about 30 minutes.
For the frosting: Whisk the sugar and egg whites in a double boiler until the mixture is slippery. In an electric mixer, beat the sugar mixture on high until stiff peaks form, about 5 minutes. Mix in the butter one tablespoon at a time until fully incorporated. Mix in the vanilla bean paste.
Use a cupcake corer to remove the centers of the cupcakes. Using a spoon or piping bag, fill the center of each cupcake with some kiwi filling. Using a piping bag, pipe some frosting onto each cupcake.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Emerald City Artichoke Olive Oil Cake with Kiwi Filling and Whipped Cream Frosting

Ingredients

Artichoke Cake Batter:

Kiwi Filling:

Frosting:

Directions

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