Friday, September 24, 2010

Kiwi Blackberry Breakfast Cupcakes

A Kiwi Blackberry Breakfast Cupcake that is both sweet and healthy!

MaMa's done it!  She's successfully created a recipe that satisfies our sweet tooth and is still incredibly healthy for us - a Kiwi Blackberry Breakfast Cupcake.  Yes, a cupcake for breakfast.  I knew you'd smile.  I smiled too when MaMa said I could have a cupcake for breakfast.

You ask how a cupcake can be breakfast?  Well, the fine folks at Zespri Kiwifruit sent MaMa and I a box of beautiful kiwifruit to experiment with.  Packed in along with the kiwifruit were a few spifes (a combination spoon and knife - perfect for eating kiwifruit), a cute little stamp for me, and a fact sheet.  We had no idea how healthy the kiwifruit is!  Did you know that one serving of kiwifruit has 240% of the recommended daily intake of Vitamin C?  That's not to mention that it's a great source of fiber, potassium, antioxidants, folate, magnesium, lutein, zinc and vitamin E.

Add all that to the health benefits of freshly picked blackberries and whole wheat flour and you've got yourself one mighty breakfast cupcake!  We could (and will) write a whole post about the health benefits of baking and cooking with whole wheat flour, but we've already talked enough for now,so we'll save that for another day.  Onto the recipe for these delicious breakfast cupcakes...

Ingredients for Kiwi Blackberry Breakfast Cupcakes:

2 ripe kiwifruit
2 c milk
2 eggs
1/2 c applesauce
2 c oatmeal, run through a food processor for about 10 seconds
1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
5 tsp baking powder
2 1/2 c blackberries

Directions:  Preheat your oven to 400 degrees.  Prepare a muffin tin with liners or cooking spray.  Prepare the kiwifruit by cutting off both ends and peeling the rest.  Place the peeled kiwifruit in the bowl of your mixer and add the milk.  On a medium-high speed, let the mixer do it's thing for 3 to 4 minutes to completely mash the kiwifruit.  Then add the eggs, applesauce, oatmeal and cracked wheat.  Let this mixture stand for 15 minutes until it is completely moist.  Slowly add the dry ingredients.  Let this mixture stand for an additional 10 minutes.  Fold in the blackberries.  Spoon the batter into the prepared muffin tin and bake for about 20 minutes.  Remove from the oven when a toothpick comes out of the center of the cupcake clean, let stand to cool before icing.
I think you could call them Kiwi Blackberry Muffins at this point.  :)

For the frosting:

4 oz cream cheese, softened
1/2 stick unsalted butter, softened
1 c powdered sugar
2 Tbsp milk
1/2 tsp vanilla extract

Combine the cream cheese and butter in a medium bowl and beat with a mixer until light and fluffy, about 3 minutes.  Slowly add the confectioners sugar and milk.  Beat until smooth, then add the vanilla extract.

Ice the cupcakes and garnish with a blackberry and a half slice of kiwifruit.  Now that's a breakfast everyone will have a reason to celebrate about!

According to new FTC guidelines, we have to let you know that we're hoping to win a trip to New Zealand with this blog post.  You can enter to win a trip as well in the Great Kiwi Adventure.

Kiwifruit on Foodista


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