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!
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