Carrots can have a cake, so why can’t spinach?
For spinach cupcakes, I started with this spinach cake recipe and made a few adjustments.
- – I added 1/4 tsp. more of baking powder
- – I used one 10-oz. thawed box of frozen cut spinach instead of fresh spinach leaves. After blending it, you’ll have slightly more than 1 cup. You can take the extra blended spinach and add it to a soup or smoothie.
- – I baked my cupcakes at 350 for 20 minutes
- – I frosted them with cream cheese frosting
Now, the dirt. It had a good crumb, was moist and fluffy, but was kind of bland. It wasn’t too sweet, which was nice, but it didn’t quite have the fullness that a butter-based cake would have. I think that as spinach muffins (add a little bit more flour to make them more dense), these would be an excellent, healthier breakfast alternative to biscuits. And perfect for a St. Patrick’s day brunch. Although I’d probably still put butter on them :)
If you’re going the cake route, I would recommend adding more lemon juice or lemon zest to the batter, or peppermint oil to make a mint cake (with chocolate frosting). Yum!
For more food coloring-less St. Patrick’s Day baking, matcha green tea powder also works beautifully.
And if you’re feeling ambitious, you should tackle Not Martha’s Leprechaun Trap Cake.