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

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

Recipe courtesy of Diana Colletti

Show: Cupcake Wars

Episode: The Wizard of Oz

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

0 Reviews

Level: Easy

Yield: 28 cupcakes

Nutritional Analysis

Per Serving

Serving Size

1 of 28 servings

Calories

403

Total Fat

24

Saturated Fat

10

Carbohydrates

45

Dietary Fiber

2

Sugar

33

Protein

4

Cholesterol

61

Sodium

202

Total: 1 hr 50 min (includes thickening and cooling times)
Active: 40 min

Level: Easy
Yield: 28 cupcakes
Nutritional Analysis

Per Serving

Serving Size

1 of 28 servings

Calories

403

Total Fat

24

Saturated Fat

10

Carbohydrates

45

Dietary Fiber

2

Sugar

33

Protein

4

Cholesterol

61

Sodium

202

Total: 1 hr 50 min (includes thickening and cooling times)
Active: 40 min

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.

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

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

Artichoke Cake Batter:

Kiwi Filling:

Frosting:

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