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.
Instruction
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.