Recipe courtesy of Diana Colletti
Show: Cupcake Wars
Episode: The Wizard of Oz
Print
Emerald City Artichoke Olive Oil Cake with Kiwi Filling and Whipped Cream Frosting
Total:
1 hr 50 min
Active:
40 min
Yield:
28 cupcakes
Level:
Easy
Total:
1 hr 50 min
Active:
40 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.

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

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Olive Oil Coffee Cake

Recipe courtesy of Karen DeMasco

Rosemary Olive Oil Cake

Recipe courtesy of Big Sur Bakery

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Olive Oil and Red Grape Cake

Recipe courtesy of Laura Calder

Almond Citrus Olive Oil Cake

Recipe courtesy of Giada De Laurentiis

On TV

Sinful Sweets

7:30am | 6:30c

Sinful Sweets

8:30am | 7:30c

Sinful Sweets

9:30am | 8:30c

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

So Much Pretty Food Here