Recipe courtesy of Diana Colletti

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

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  • Level: Easy
  • Total: 1 hr 50 min (includes thickening and cooling times)
  • Active: 40 min
  • Yield: 28 cupcakes
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Ingredients

Artichoke Cake Batter:

Kiwi Filling:

Frosting:

Directions

  1. Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 28 cupcakes).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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