Pea cupcakes? Yes, really! I’ve used delicately sweet green peas, along with lemon and lavender to add a surprising green colour to these cupcakes. They’re fragrant and zesty, plus they have an Earl Grey icing.
These pea cupcakes are like a burst of springtime. Taking the ubiquitous pea, I’ve used it as the base to these cupcakes, where they add a delicate sweetness.
The pea taste is very subtle but gives them a lovely bright green colour. If your freezer is anything like mine, then there is always a big bag of frozen peas on the go (my kids like to have pea-eating races). So I usually have everything on hand to whip up these babies (the cupcakes, not my kids).
They taste great with the floral notes of the Earl Grey Buttercream.
- 150g (1 cup) frozen peas
- 150g ( ½ cup) unsalted butter, softened
- 125g ( ½ cup) caster sugar
- 1 tablespoon dried lavender, ground in a pestle and mortar
- 2 eggs
- zest of 1 lemon
- 150g (1 cup) plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 75g ( ⅓ cup) butter, softened
- 250g (2 cups) icing sugar, sifted
- 2 earl grey tea bags
- 2 tablespoon milk, warmed
- Preheat oven to 170C/325F. Grease or line a muffin tray.
- Cook the peas according to packet instructions, drain, puree and set aside to cool.
- In a large bowl, cream together the butter, sugar and lavender until light and fluffy. Beat in the eggs, one at a time, and then beat in the cooled pea puree and lemon zest.
- Sift in the flour, baking powder and salt, then stir gently until combined.
- Fill the muffin cups ¾ full and bake for 15-20 minutes. Allow to cool in the tins for 10 minutes and then remove to cool completely on a wire rack. Frost with the buttercream when cold.
- Steep the tea bags in the warm milk for about ten minutes and allow to cool. Carefully cream the butter and icing sugar together in a large bowl. Blend in the tea-infused milk until fluffy.
Looking for another vegetable dessert with peas? Try my Vanilla and Pea Cake with Lemon Icing.