Fruit Muffin Caps

Orange muffins:

2 cups flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 cup sugar

1 tbsp orange zest, grated

2/3 cup orange juice

1/2 cup butter, melted

2 eggs

1/2 tsp cinnamon

Mascarpone icing:

500ml whipping cream, 36%

2 tbsp lemon juice

1 pkg cream cheese

1 tsp vanilla

1 cup icing sugar

Make the icing at least one day in advance. For mascarpone icing, see homemade mascarpone and cream cheese icing.

For the orange zest, firmly press your hand down on the orange and roll it on a flat surface. This will loosen the juices on the inside and give you more to squeeze. Take a small holed grater and grate the outside of the orange. It will create moist shreds and a paste-like mixture. 

To make the batter, whisk the flour, salt, cinnamon, baking powder and soda in a bowl. In a separate bowl mix the rest of the ingredients and mix them together. 

Grease a mini muffin pan and fill each cup leaving half an inch from the top. Bake at 325 degrees for 20 minutes.

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Blueberry Compote:

1 pint blueberries
1 tsp cinnamon
1 tsp sugar
1 tsp maple syrup

Blueberry muffins:

1 cup blueberry compote
1/2 cup butter, softened

1 cup sugar

2 eggs

1/4 cup milk

1 3/4 cup flour

1 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1 tsp vanilla

Mascarpone icing:

500ml whipping cream, 36%
2 tbsp lemon juice
1 pkg cream cheese
1 tsp vanilla
1 cup icing sugar

Make the icing at least one day in advance. For mascarpone icing, see homemade mascarpone and cream cheese icing.

Make the blueberry compote first because it will have to cool down in the fridge. In a small pot heat the blueberries on medium to low heat and uncovered. When the juices begin to release and creates a stew-like mixture turn the heat to low and stir occasionally as it thickens. Add sugar, cinnamon and maple syrup before it thickens. Remove from heat the mixture is thick and similar to jam. Remember it will be thicker when it cools.

For the muffins, whisk the flour, salt, baking powder and soda in a bowl. In another bowl mix the rest of the ingredients and combine the two mixtures.

Grease a mini muffin pan and fill each cup leaving half an inch from the top. Bake at 325 degrees for 20 minutes.

Once the muffins have cooled you can cut and fill their middles. Using a sharp bladed knife make a clean cut just below the cap of the muffin. Spread a thick layer of icing on the bottom and top half, place a slice of kiwi on the base top it with the cap, and voila!