Green Cupcakes
Delightful cupcakes made with pureed greens, offering a unique flavor profile that surprises and pleases. Perfect for any gathering!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with almond flour for gluten-free.
- 1 cup sugar Can substitute with honey or maple syrup (adjust liquid accordingly).
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Applesauce can be used instead for a healthier option.
- 2 large eggs Can substitute with flaxseed meal or chia seeds mixed with water for vegan option.
- 1 teaspoon vanilla extract
- 1/2 cup pureed spinach (or other greens) Other options include kale or spirulina powder.
- 1/3 cup milk Can substitute with dairy-free milk.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, mixing well after each addition, then stir in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk, until everything is just combined.
- Gently fold in the pureed spinach until the batter is a beautiful shade of green.
- Divide the batter evenly into the cupcake liners, filling each approximately 2/3 full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Keep an eye on the cupcakes towards the end of the baking time to prevent overbaking. Test with a toothpick a minute or two earlier than instructed.