| Level: | Intermediate |
| Total: | 2 hr 58 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 28 min |
| Yield: | 56 mini cupcakes or 18 regular-size cupcakes |
| Level: | Intermediate |
| Total: | 2 hr 58 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 28 min |
| Yield: | 56 mini cupcakes or 18 regular-size cupcakes |
Ingredients
- 1 cup flour
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- Kiwi Cream Filling, recipe follows
- Meringue Frosting, recipe follows
- 4 ounces unsalted butter
- 1/4 cup sugar
- 2 eggs
- 1 large ripe kiwi (about 4 ounces), peeled, pureed and strained (about 3 tablespoons)
- 1/4 cup egg whites (from 2 large eggs)
- 1/4 cup sugar
Instructions
- Preheat the oven to 350 degrees F. Line 56 mini cupcake cups from 3 (24-cup) mini cupcake or muffin pans or 18 regular-size cupcake or muffin cups from 2 (12-cup) regular-size cupcake or muffin pans with paper cupcake liners.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mix the eggs, buttermilk, and oil. Add the dry ingredients to the wet ingredients. Once the ingredients are mixed, add the lemon zest and lemon juice, and blend until combined. Bake the cupcakes until golden brown and the centers spring back when lightly pressed, 16 to 18 minutes for minis or 22 to 24 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a wire rack to cool completely.
- Increase the oven temperature to 450 degrees F. Transfer the kiwi cream to a pastry bag fitted with a small round tip and fill each cupcake with some of the cream. Transfer the meringue mixture to a separate pastry bag fitted with a large round tip and pipe the meringue on top of each cupcake. Place the cupcakes on baking sheets and bake until lightly browned and cooked through, about 3 to 4 minutes.
- In a medium saucepan, melt the butter over medium heat. Add the sugar, eggs, and kiwi mixture. Reduce the heat to medium-low and cook, stirring until it thickens and coats the back of a wooden spoon, about 12 minutes. Set the pan over a large bowl of ice and continue to stir until the mixture has cooled slightly. Strain the mixture into a clean bowl and refrigerate until thickened and well chilled.
- In the bowl of an electric stand mixer, combine the egg whites and sugar and whip until the mixture is firm and glossy.
Nutrition Facts
| Serving Size | 1 of 56 servings |
| Calories | 87 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 56 mg |
| Serving Size | 1 of 56 servings |
| Calories | 87 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 56 mg |
Reviews
From reviewing the recipe it looks like it should be 2 1/4 cups of flour and 3/4 cup of oil and 1 to 1/2 cups of sugar. 1 teaspoon of baking powder and salt can remain the same. 1 teaspoon of vanilla. and buttermilk can probably remain the same. Use cake flour.
When I had all the ingredients together, the batter was incredibly watery so I added about 3/4 cup more flour and instead of baking cupcakes, baked a cake. It’s not awful but it is very salty – I would cut back the salt to 1/2 tsp and up the sugar to 1 1/4 cups. Also, I think regular milk would work fine. Instead of using lemon, I used 1 tsp vanilla extract instead and after about 20 minutes, upped the temp to 400. The cake rose a little and browned nicely, but these ratios are definitely off. My cake was not oily, but I think butter instead of oil would work better here. I may try again another day with all these adjustments. The cake tastes ok but since it is so salty, I’m going to make a very simple sweet, buttery frosting to go with it. I’ve had Molly’s Cupcakes before and they were simply incredible but this tastes nothing like anything I’ve had from them.
tl;dr Think twice before trying this – there are surely better recipes out there. Good luck!
I just made this recipe and it was not successful
The cupcakes were very oily and the filling tasted like eggs and no trace of kiwi (i even added more kiwi)
I thought i was doing something wrong, but i made sure i followed the recipe word for word
Reading the other reviews i can see i wasn’t the only one having some trouble with this recipe
The cupcakes were very oily and the filling tasted like eggs and no trace of kiwi (i even added more kiwi)
I thought i was doing something wrong, but i made sure i followed the recipe word for word
Reading the other reviews i can see i wasn’t the only one having some trouble with this recipe
I’m a good baker, I follow recipes actually how it says, my cupcakes came out sunken in, and the filling is watery…Not good
I read the other comments and added somethings, but nothing saved this cupcake. I added another cup of flour, a little more baking soda, and a teaspoon of baking powder. I tripled the lemon juice and the zest, I added a teaspoon of vanilla extract and vanilla bean. Thelook and texture was great but it still tasted like a corn muffin! The custard was horrid! I don’t make custards often so I followed that part of the recipe pretty closely and it just tasted like egg, there was NO Kiwi taste. The whole recipe was very disappointing.
The ratios are definitley off on this recipie….In the show she ended up using a different filling so i think that the filling recipie is incorrect. The cake must be off too because i bake at home a lot and the ratios are not right. But if I went to mollys i bet it would be Amazing!
I was SO disappointed in these cupcakes!! We were so happy to see Eileen win and so impressed with her ideas, so we expected these cupcakes to be great. When I looked at the recipe and saw 1 Cup of vegetable oil, I thought, “ugh, that doesn’t sound good) and it wasn’t. I have to say, I do not like a single thing about them, they’re dense, greasy, the lemon flavor is weak and the custard is awful. I frequently make custards from Julia Child’s “The Art of French Cooking” and this custard has such a strong egg taste that I barely recognize it as a true custard….blach.
Oh well….very disappointing recipe.
I made these cupcakes following the recipe exactly. They were very greasy and did not rise completely. I made a second batch using only 1/2 cup oil and they were still greasy. I think these measurements were not posted correctly.