Charming “Forest Moss” cupcakes made from your favourite green spinach cake – no artificial colouring needed. Even if they didn’t make it in time for St. Patrick’s Day, they’re perfect for welcoming spring! With a hint of lemon and a light lemon cream, these mini treats are not only easier to serve but also look irresistibly cute on a cake stand.
Makes 12–14 cupcakes.
Ingredients for the cupcakes:
- 300 g fresh spinach (baby) or frozen spinach
- 3 large eggs
- 3/4 to 1 cup caster sugar
- 3/4 cup vegetable oil
- 2 cups plain flour
- 2.5 teaspoons baking powder
- zest of 1 lemon
All ingredients should be at room temperature.
If using frozen spinach, thaw and drain well, then blend until smooth. Fresh spinach should be blended into a thick paste.
Whisk eggs and sugar until pale and fluffy (tripled in volume). Slowly drizzle in oil while mixing. Add spinach paste and lemon zest, mix briefly. Sift in flour and baking powder, then fold gently until just combined.
Fill muffin cases to the top and bake at 170°C for about 25 minutes, or until a skewer comes out clean. Cool completely, then cut off the tops and crumble them for decoration.
Ingredients for lemon cream:
- 250 ml double cream
- 250 g mascarpone
- 2 tablespoons icing sugar
- 1 teaspoon lemon extract or a few drops lemon flavouring
All ingredients should be chilled. Whip everything together until thick and creamy.
Additionally:
- fresh berries (blueberries, pomegranate seeds) for decoration
Assembly:
Pipe or spread the lemon cream onto each cupcake. Sprinkle with the reserved green crumbs to create the “moss” effect. Decorate with fresh fruit.
Store in the fridge.
Enjoy!
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