Preheat the oven to 350.

Have ready 36 mini muffin liners in their tins. Also, have ready 18 regular size cupcake liners in their tins.

Let the butter and egg come to room temperature.

Grate the peel of the two limes, and juice the two limes.

In a standing mixer, cream the butter and sugar together until they are light and fluffy.

Add the eggs to the creamed butter and sugar mixture.

Add the vanilla and gel colorant. Beat to mix in the color.

Add a third of the milk mixture, beat, add a third of the flour. Beat, and continue adding milk and flour until both are gone.

Use a teaspoon to fill the mini cupcakes 2/3 full. Use a small ice cream scoop to fill the remaining regular size cupcakes.

Put the mini cupcakes in the oven and bake for about 10 minutes or until a toothpick comes out clean. Remove from the oven and cool completely.

Put the larger cupcakes in the oven and bake for about 20 minutes or until a toothpick comes out clean.

Cream the sugar in a stand mixer until it is light and fluffy.

Add the vanilla and gel colorant. Mix well. Stop the mixer and scrape the bowl.

With the mixer going, start adding the powdered sugar. When about half of the sugar is in, add some of the milk, and beat more.

Add almost all the remaining sugar.

Add more milk, but not too much because you don’t want the frosting to be too liquid.

Add the remaining powdered sugar, and beat on high for about 30 seconds.

Have ready a piping bag and star tip.

Fill the bag about 2/3 full, and close.

Start piping the frosting on the mini cupcakes in a circular motion. Stop when your piping bag is near empty.

Cut the smaller kiwis in half. Put half on top of each mini cupcake. For the larger kiwis, just cut off the top and put that on the top of the cupcake.

Frost and decorate the remaining cupcakes with the remaining frosting and kiwis.