🌱Spinach Cakes 🌱

Who would’ve thought you could transform leafy greens into delicious cupcakes? These spinach cakes are a delightful surprise with their moist texture and surprisingly spinach-free taste. Give it a try and you will love it! 🌱

Ingredients:

Makes 20-24 cupcakes

250g spinach 1 cup milk 3 eggs 1 cup sugar 1 cup sunflower oil 2 tsp vanilla extract 10g baking powder 1/4 tsp baking soda Zest of 1.5 lemon Juice of 1/2 lemon 2.5 cups all-purpose flour For the frosting:

200ml full-fat cream 250g mascarpone Zest of 1/2 lemon Juice of 1/2 lemon Steps:

Preheat the oven to 180°C (350°F). Make the frosting: Whip together the heavy cream and sugar until fluffy. Then gently fold in the mascarpone, lemon juice, and lemon zest until smooth. Set aside. Blend together the milk, vanilla extract, and spinach until smooth to make a puree. In a separate bowl, mix the dry ingredients for the cake (sugar, flour, baking powder, baking soda, and lemon zest). In another bowl, whisk together the eggs, sugar, and sunflower oil until sugar is dissolved. Then stir in the spinach puree. Combine the wet and dry ingredients until you have a smooth cake batter. Grease a muffin/cupcake tin with sunflower oil. Fill each muffin cup about 2/3 full with the cake batter. Bake for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool completely before frosting them with the lemon mascarpone frosting.

Enjoy!

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