Kiwifruit & Lime Cupcakes Recipe

Whisk the egg and milk together with the melted butter. Slowly stir this wet mixture into the dry flour ingredients, then fold in the cubed kiwifruit with a spatula until just combined.

Spoon the batter into paper cases and bake in the preheated oven for 25 to 30 minutes, until the tops are golden and a skewer inserted into the center comes out clean.

For the lime syrup, combine the lime zest, lime juice, and sugar in a small saucepan. Stir over low heat until the sugar fully dissolves.

Increase the heat to medium-low and simmer for 8 to 10 minutes, until the syrup has thickened slightly, enough to coat the back of a spoon.

Let the lime syrup cool slightly. Use a skewer to poke several holes over the tops of the cooled cupcakes, then spoon the warm syrup generously over each one. Top with fresh sliced kiwifruit.

You can also unmold the cakes onto serving plates, spoon over extra lime syrup, and serve them warm right away.