Spinach and strawberry are a lovely pairing for a dessert. So fresh and sweet. These spinach cupcakes are a lovely bright green and are very soft and fluffy. They last for ages without drying out, thanks to the spinach. Popeye would be proud.
I love using spinach in vegetable desserts. The spinach flavour fades away beneath the vanilla, but it leaves an amazing green colour. There’s actually quite a lot of spinach in these cupcakes – you could almost call them salad. *almost*
I made these with strawberry buttercream and you could add a spoonful of strawberry jam into the batter in each muffin cup for a strawberry surprise in each one. These are decorated with white chocolate swirls (melt chocolate, swirl onto a piece of baking parchment and freeze) and crystallised spinach leaves (brush leaf with beaten egg white, cover in superfine caster sugar and allow to dry out on a wire rack overnight).
Get the recipe for Spinach Cupcakes with Strawberry Buttercream
- 200g (7oz) fresh spinach leaves (or frozen chopped spinach)
- 3 large free-range eggs
- 1 tsp vanilla extract
- 150g (3/4 cup) granulated sugar
- 100g (1/2 cup) apple sauce
- 100ml (1/3 cup) rapeseed or vegetable oil
- 2 tbsp lemon juice
- 250g (2 cups) plain flour
- 3 tsp baking powder
- ½ tsp salt
- 100g (3.5 oz) strawberries
- 150g (2/3 cup) butter, room temperature
- 280g (2¼ cups) icing sugar
- ¡For the Spinach Cupcakes
- Preheat oven to 170C/325F. Line a muffin tin with paper cases.
- Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquefied. If using frozen spinach, thaw it and squeeze out the excess water. Set aside.
- Beat the eggs, vanilla extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.
- In a separate bowl sift flour, baking powder and salt. Add the flour mixture to the spinach mixture, in thirds, and combine.
- Fill the muffin cups ¾ full and bake for approx 25 mins or until an inserted skewer comes out clean.
- Puree the hulled strawberries and set aside. Beat the butter until creamy and beat in the icing sugar in thirds.
- Add the pureed strawberries, a little at a time, until a thick frosting consistency. Add a few drops of natural red food colouring if desired. Frost the cooled cupcakes as desired.
These cupcakes also taste lovely frosted with coconut cream icing.