In these spinach and almond cupcakes, the flavour of spinach fades away beneath the almond. But it leaves a wonderfully green colour to the sponge!
Spinach is a great vegetable to bake with. It keeps its wonderful green colour, but the flavour is always so subtle. I puree fresh spinach when I have it, but those frozen cubes of chopped spinach are very handy for a quick veggie dessert. Just defrost, squeeze out the excess water and bake.
I often make my little ones spinach shortbread – they’re a wonderfully vibrant green colour. For now, here’s the recipe for my light and moist spinach cupcakes.
Get the recipe for Spinach and Almond Cupcakes
- 200g (7oz) fresh spinach leaves (or frozen chopped spinach)
- 3 large free-range eggs
- 1 tsp almond extract
- 150g (3/4 cup) sugar
- 100g (1/2 cup) applesauce
- 100ml (1/3 cup) rapeseed or vegetable oil
- 2 tbsp lemon juice
- 250g (2 cups) plain flour
- 2 tsp baking powder
- ½ tsp salt
- Preheat oven to 180c/350F. Line a muffin tin with paper cases.
- Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquified. If using frozen spinach, thaw it and squeeze out the excess water.
- Beat the eggs, almond extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.
- In a separate bowl, sift the flour, baking powder and salt. Add the flour mixture to the spinach mixture and combine. Pour into the muffin cups.
- Bake for approximately 15 minutes or until an inserted skewer comes out clean. If making this as a cake, increase cooking time to 35 minutes.
These spinach cupcakes taste delicious with coconut cream icing.
Looking for more spinach cakes? Try my Spinach and Coconut Yogurt Cake!
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