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

1. 1

   Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 28 cupcakes).

2. 2

   For the artichoke cake batter: In a food processor, puree the artichokes.

3. 3

   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.

4. 4

   Put the artichokes back in the food processor, add the eggs and process until smooth.

5. 5

   Add the artichoke mixture, sugar, olive oil, lemon zest and lemon emulsion to a large bowl and mix for 1 minute until well blended.

6. 6

   Mix in the flour, salt, baking powder and baking soda until well blended and smooth.

7. 7

   Fill the cupcake liners about two-thirds full with the batter.

8. 8

   Bake until an inserted toothpick comes out clean, 16 to 19 minutes.

9. 9

   Allow the cupcakes to cool completely before frosting.

10. 10

    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.

11. 11

    Transfer to a bowl, mix in the sugar and instant pectin with a whisk and continue mixing for 3 minutes.

12. 12

    Refrigerate until thickened, about 30 minutes.

13. 13

    For the frosting: Whisk the sugar and egg whites in a double boiler until the mixture is slippery.

14. 14

    In an electric mixer, beat the sugar mixture on high until stiff peaks form, about 5 minutes.

15. 15

    Mix in the butter one tablespoon at a time until fully incorporated.

16. 16

    Mix in the vanilla bean paste.

17. 17

    Use a cupcake corer to remove the centers of the cupcakes.

18. 18

    Using a spoon or piping bag, fill the center of each cupcake with some kiwi filling.

19. 19

    Using a piping bag, pipe some frosting onto each cupcake.

* Per serving · 4 servings · Values may vary.