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1
Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 28 cupcakes).
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2
For the artichoke cake batter: In a food processor, puree the artichokes.
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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.
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4
Put the artichokes back in the food processor, add the eggs and process until smooth.
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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.
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6
Mix in the flour, salt, baking powder and baking soda until well blended and smooth.
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7
Fill the cupcake liners about two-thirds full with the batter.
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8
Bake until an inserted toothpick comes out clean, 16 to 19 minutes.
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9
Allow the cupcakes to cool completely before frosting.
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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.
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11
Transfer to a bowl, mix in the sugar and instant pectin with a whisk and continue mixing for 3 minutes.
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12
Refrigerate until thickened, about 30 minutes.
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13
For the frosting: Whisk the sugar and egg whites in a double boiler until the mixture is slippery.
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14
In an electric mixer, beat the sugar mixture on high until stiff peaks form, about 5 minutes.
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15
Mix in the butter one tablespoon at a time until fully incorporated.
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16
Mix in the vanilla bean paste.
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17
Use a cupcake corer to remove the centers of the cupcakes.
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18
Using a spoon or piping bag, fill the center of each cupcake with some kiwi filling.
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19
Using a piping bag, pipe some frosting onto each cupcake.
