You will need
- For cupcakes with kiwi:
- 2-3 kiwi;
- 2 cups sugar;
- 1 Cup flour;
- 1/3 teaspoon of baking soda;
- 1/3 teaspoon of baking powder;
- 1 teaspoon of vanilla sugar;
- 1/3 Cup butter;
- 1/3 Cup of kefir;
- 2 eggs.
- For sorbet with kiwi:
- 4 kiwi fruit;
- 1/2 tbsp lemon juice;
- 200 ml cream (35%);
- 75 g of sugar;
- 100 ml of water.
Cupcakes with kivivuori and peel kiwi, cut into thin slices, about 5 mm. Pour one Cup sugar in a small enameled saucepan, add a quarter Cup of water, stir until dissolved. Put on fire and cook until thickened, about ten minutes. Mixture should be Golden brown and resemble a caramel on density.
Grease muffin tins with vegetable oil, pour into each of two spoons of caramel mass. Put them in a cool place and wait until the caramel hardens. Within each mold on the solidified mass, put slices of kiwi.
Sift the flour, mix it with soda, baking powder and vanilla sugar. Whisk the eggs with one Cup sugar with a mixer or whisk. Beat with a mixer at low speed until the foam, then gradually add sugar.
Melt one-third Cup of butter, cool and add in beaten eggs, then add the flour, mix thoroughly, pour in the buttermilk and mix again until smooth.
Put the dough with a spoon into molds, preheat oven to 180 degrees and bake the cupcakes for twenty minutes. Put the finished cupcakes with the bottom up on a paper and let cool.
Cevimeline sorbet with sugar water, put on fire and boil for five minutes, the syrup cool. Peel kiwi, slice and chop in a blender then add syrup and lemon juice. Place in freezer for three to four hours, take out and stir every hour.
Add to the frozen mass of cream, whisk with a blender or whisk, put back in freezer for half an hour. Lay the sorbet on kremanki and serve. For adults, at the bottom of the bowl you can pour a bit of strong alcohol. Garnish each serving with mint leaves and a slice of kiwi.