Kiwi blackberry breakfast cupcakes

Ingredients

• 2 ripe kiwifruit
• 2 cups milk
• 2 eggs
• 1/2 cups applesauce
• 2 cups oatmeal, run through a food processor for about 10 seconds
• 1/4 cups Joseph's Grainery Soft White Wheat, cracked in a blender for about 30 seconds
• 2 cups Joseph's Grainery Soft White Whole Wheat Pastry Flour
• 1 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 5 teaspoons baking powder
• 2 1/2 cups blackberries

For the frosting:

• 4 ounces cream cheese, softened
• 1/2 stick unsalted butter, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

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Preparation

• 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.
• For the frosting:
  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.