Kale cupcakes! These vibrant cupcakes are packed with greens – but you can’t actually taste the kale. Instead they are orange-flavoured sponge topped with a zingy orange icing.
Oh kale, you trendy little brassica, you. With the health benefits of kale suddenly being spouted from the rooftops and the word ‘superfood’ being hurled about with wild abandon, it really would be a shame to simply relegate those squeaky leaves to breakfast smoothies. I’m lucky enough to have a local market with a lovely woman who cuts it herself each morning before dawn so that I can buy huge bunches a few hours later. I’m sure she’d be rather surprised if I told her that I was putting it into dessert. Whether your kale is frozen, from a farmer’s market or a supermarket, it doesn’t matter – just get eating it. It’s GOOD FOR YOU! Even in cake 🙂 .
These kale cupcakes are like a cake version of a green smoothie. The lurid green kale and orange cake tastes of citrus and is topped with a sweet creamy orange icing. This is a decadent way to eat leafy greens, but a nutrient-packed way to eat cupcakes – in kale cupcakes!
- 100g (2 cups, packed) raw kale leaves, woody stalks discarded
- 150g ( ½ cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 orange, zest and juice
- 200g (1 ½ cups) plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 75g ( ⅓ cup) unsalted butter, softened
- 250g (2 cups) powdered icing sugar
- 2-3 tablespoons orange juice
- Preheat oven to 170C/325F. Line or grease a muffin tray.
- Tear kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, drain and puree (it will still be a bit stringy). Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, orange juice and zest.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Fill the muffin cups ¾ full with the batter and bake for 20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the buttercream when cold.
- In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough orange juice to make it a frosting consistency. Store in the fridge until ready to use.