The classic upside-down cake gets miniaturized! These sweet, tropical cupcakes are made with fresh Zespri SunGold Kiwifruit and are topped with a delicious and dairy-free coconut whipped cream. Cakes made for your next backyard party!
I’ve been a little MIA recently. And while I’ve been trying to keep everyone up to date over Snapchat (if you haven’t added me, you should! We chat, we sing, we shake our heads at Dakota. It’s a fun time!), I haven’t delved too deep into it. I promise you, an explanation is coming and everyone will collectively go “Ohhh, yeah, we get you, girl!” For now, though, let’s focus on these cupcakes… because of CUPCAKES!
I’m very excited to be working with Zespri Kiwifruit to bring you these sweet and summery treats featuring their SunGold Kiwifruit!
I love kiwi. They’re superb on their own as a sweet snack — just cut in half, scoop out the flesh, and enjoy! Easy. I use them to make smoothies, pancakes, salsa, crumble, and so many other things, but I’ve since discovered some pretty cool info on these tiny powerhouses. Did you know kiwifruit is high in fiber, vitamin C and E, potassium, and folic acid?! It is also low FODMAP and GI, meaning kiwi is great for all kinds of specialty diets. Kiwifruit also lasts up to two weeks or more in the fridge, so I can buy a massive bag when they’re on sale and have it fresh for weeks. #winning.
Before partnering up with Zespri, however, I hadn’t tried golden kiwi. I am a bit of a sour addict, so I usually stick to the classic and tart green variety. SunGold Kiwifruit tastes nothing like Green Kiwifruit, but it’s absolutely delicious. It has a super sweet tropical flavor that tastes similar to a mango. The skin is also completely smooth, so you can easily enjoy it sliced with the skin intact. Once I tried one, I knew that I had to pair it with coconut in a fun, tropical dessert!
This was my very first experience baking anything upside-down, and I have to admit that it was a little harder than I anticipated. The first batch didn’t turn out so well because the kiwifruit ate away the cake! There were deep trenches surrounding the kiwi slices that didn’t look particularly photogenic or appetizing. My friend Chrissie says this could have been caused by the natural digestive enzyme unique to kiwifruit. A feature that is great for us and our guts, but not so good for cake baking. :/
I took another stab at it, making a few adjustments to the recipe to combat the enzyme, and I had amazing success! These little golden kiwi upside-down cupcakes are sweet, tropical bites of delight. If you’re sitting in gloomy, grey weather like I am right now, I promise these kiwi cupcakes are EXACTLY what you need. The summery SunGold Kiwifruit paired with the soft vanilla cake and coconut whipped cream is true tropical bliss.
If you plan to make these cupcakes using SunGold Kiwifruit, be sure to get on it quickly! This sweet, golden fruit is only available from May — October, and I don’t want you to miss out!
If you make my Golden Kiwi Upside Down Cupcakes Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
Cupcake Ingredients: ¼ cup Natural Brown Sugar Coconut Whipped Cream Ingredients 1 can (400ml) organic coconut cream, chilled overnight Cupcake Instructions Coconut Whipped Cream Instructions Assembly: These cupcakes are best consumed the day they are made but will keep refrigerated for up to 3 days. Make sure you bring the cakes to room temperature before serving.
How do you make Golden Kiwi Upside-Down Cupcakes
2 tbsp unsalted butter, melted
2 Zespri SunGold Kiwifruit
1 cup unbleached all-purpose flour
½ tsp baking powder
¼ tsp salt
¼ cup (56g) unsalted butter, room temperature
2/3 cup raw cane sugar
1 egg, room temperature
1 tsp pure vanilla extract
½ cup almond milk
¼ cup confectioner’s sugar
¼ tsp pure vanilla extract
For nut allergies, replace the almond milk with your choice of milk.
Try out our Golden Kiwi Upside Down Cupcakes recipe and post your results below in the comments…
¼ cup Natural Brown Sugar
Coconut Whipped Cream Ingredients
1 can (400ml) organic coconut cream, chilled overnight
Coconut Whipped Cream Instructions
These cupcakes are best consumed the day they are made but will keep refrigerated for up to 3 days. Make sure you bring the cakes to room temperature before serving.