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

Total Time:
1 hr 55 min
Prep:
40 min
Inactive:
50 min
Cook:
25 min

Yield:
28 cupcakes
Level:
Easy

Ingredients
  • Artichoke Cake Batter:
  • 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
  • Kiwi Filling:
  • 3 large kiwis, peeled
  • 1/2 cup sugar
  • 2 tablespoons instant pectin
  • Frosting:
  • 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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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