Spinach and yoghurt cupcakes

These vibrant green yoghurt cupcakes are another delicious bake made with fresh spinach. Topped with a light whipped cream frosting and fresh strawberries, they’re wonderfully moist, soft and gently citrusy. Baked in decorative (and sturdy) cupcake cases, they make a lovely sweet treat for any occasion :).

Makes 6–7.

Ingredients for spinach and yoghurt cupcakes:

• 125 g natural yoghurt
• 75 g butter, melted and cooled
• 60 g fresh baby spinach
• 2 large eggs
• 125 g caster sugar
• zest of 1 lemon
• 150 g plain flour
• ½ teaspoon bicarbonate of soda

All ingredients should be at room temperature.

In a blender, combine the yoghurt, butter and spinach, and blend until smooth. Transfer to a bowl. Add the eggs, sugar and lemon zest, and whisk gently until just combined. Sift in the flour and bicarbonate of soda, then mix briefly until you have a smooth batter.

Line a muffin tin with paper cases and fill each about three-quarters full.

Bake at 170°C for about 25 minutes, or until a skewer inserted comes out clean. Remove from the tin and leave to cool completely. If needed, level the tops slightly.

Ingredients for the cream frosting:

• 250 ml double cream, chilled
• 2 tablespoons mascarpone, chilled
• 1 tablespoon sugar

Whip all ingredients together until thick and creamy.

To finish:

• 6–7 strawberries

Pipe the cream onto the cooled muffins using a piping bag fitted with a wide round nozzle, then top with strawberries. Store in the fridge.

Enjoy!