Well I’m back. Not at 100% yet but I have completed my first solo baking project which is a very good sign. I always knew it would take a little while to get back into the kitchen after having a baby but seeing as nothing went to plan at the end of this pregnancy it certainly took much longer than expected.
Our little girl was very well behaved while these cupcakes were being made. She loves noise so she and the kitchen aid will be good friends. She would start to stir every time I turned the mixer off (hoping this will be a good thing as I continue to recover and can do more and more baking.)
For those of you who aren’t from New Zealand you may not know what feijoas are. I certainly had never heard of them before moving here. They are one of those polarising fruits that people either love or hate. They have a fairly strong smell and flavour and are great to eat straight from the tree or in various forms of baked goods. Lots of people here love apple and feijoa crumble. These cupcakes would work just as well with chopped apple in them if you can’t source feijoas (even in NZ it’s a pretty short season so we have to make the most of them while we can.)
It may look like the recipe calls for too much fruit but the cupcakes turn out really well and are packed full of flavour so don’t be scared. They are really moist and the cream cheese frosting compliments the tart feijoa flavour. If you went for an apple version I think a cinnamon cream cheese frosting would be delicious.
Feijoa Cupcakes with Cream Cheese Frosting
A PhD Baker Original
Makes 24 cupcakes
2 cups of feijoa flesh (mashed)
1 cup sugar
225 g butter
2 1/3 cups self raising flour
2 tsp vanilla
Cream Cheese Frosting
80 g butter (softened)
250 g cream cheese
1/2 tsp lemon juice
3 cups icing sugar
1. Preheat the oven to 180 degrees. Line two cupcake trays with papers. Scoop the fruit out of the feijoa skin, mash and set aside (if you have too much it freezes well).
2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in the flour at a low speed until nearly combined. Add the feijoa flesh and vanilla and mix until well combined.
3. Fill the cupcake papers approximately 2/3 full. Bake for 15-18 minutes or until a skewer inserted into the middle of the cupcake comes out clean. Allow to cool to room temperature on a wire rack.
4. To make the cream cheese frosting cream the butter till fluffy. Add the cream cheese, lemon juice and half the icing sugar and beat until well combined. Add the rest of the icing sugar and beat until light and fluffy, Pipe onto cooled cupcakes.
The cupcakes will keep in an airtight container for 3 days.