Green is the colour of Spring and these cupcakes are a vibrant green thanks to the powers of cavolo nero! As well as making the cupcakes vibrant green, the cavolo nero make the cakes super soft and moist, but also adds lots of great fibre, iron and B vitamins too! The tang of the creamy mascarpone frosting packs some probiotic goodness, thanks to the yogurt, helping to put a spring in your step!
Ingredients
Cupcakes
60g cavolo nero. Large stalks removed
100g buckwheat flour
50g ground almonds
1 tsp baking powder
½ tsp bicarbonate soda
115g honey or 125g maple syrup
85ml milk (or plant milk)
25ml vanilla extract
2 eggs
55g light olive oil or coconut oil (melted)
Frosting
250g mascarpone
50g live natural yogurt
50g honey or maple syrup
Equipment
12-hole muffin tin
Mixing bowl x 2
Whisk
Measuring scales
Saucepan with lid
Colander or sieve
Blender
Piping bag (optional)
Spatula
Wooden spoon
Cupcake cases
Allergens
Egg
dairy
nuts (almonds)
Directions
Preheat your oven to 160c (180c non-fan / gas mark 4) and prepare a 12-hole muffin tin with cases
Bring 1cm of water to boil in a small saucepan, add the cavolo nero and steam for 3-4 mins. Drain using a sieve and rinse in cold water before squeezing out the excess water. Set aside to cool
In a mixing bowl, whisk together the flour, ground almonds, baking powder and bicarb, leaving a well in the centre
Add the cooked cavolo nero, milk and vanilla into a blender jug and blend until you have a smooth green liquid. Pour the liquid into the well and add the eggs, honey/maple syrup and oil. Whisk to combine
Pour the mixture into the prepared cases. Place the trays in the oven and bake for 15 mins until going slightly golden. Set the cakes aside to cool whilst you make the frosting
To make the frosting, whisk together the ingredients until you have a smooth creamy mixture. Pipe or spoon onto the cooled cakes! You can decorate with edible flowers or rice paper toppers!
