I know it may sound nuts to put spinach in a cupcake? Or there is no way your little ones are going to eat it if they know it has spinach into…..so don’t tell them! At least not until they have devoured these treats! I add spinach often to the girls smoothies because its an easy way to throw in some greens without them knowing. The flavor and often color of the spinach is masked by the flavor of the other fruit. Same thing works here! The cakes come out a tinge green but make it fun or add a fun icing or topping. My gals used to call these Kermit Kakes because they were a little green like Kermie! They are a fun spin on an classic kid (and grown up) dessert. My kids actually ask me to buy spinach so we can make these treats! Light and less sweet than the usual cupcakes you may get a birthday parties, when topped with an easy icing, coconut cream or a good dollop of jam, they are a yummy guilt-free goodies packed with goodness.
SPINACH VANILLA CUPCAKES
1 Ener-G egg (see note)
1½ cup all-purpose gluten-free flour mix
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1 cup baby spinach, lightly packed
½ cup pear sauce, (see note)
¼ cup coconut oil
⅓ cup brown rice syrup
1 tsp vanilla paste or 2 tsp vanilla extract
Preheat oven 350F. Lightly oil or line muffin pan with cupcake liners.
In a medium bowl, with a whisk or fork, mix the Ener-G egg powder and water together.
In a large bowl mix together the flour, baking powder, baking soda and sea salt.
In food processor puree the spinach with pureed pears, oil, syrup and vanilla. Pour these ingredients into the medium bowl with the Ener-G egg. Slowly add the wet ingredients to the dry, mix until batter is combined, careful not to over mix. Distribute the mix evenly into the prepared muffin pan. Bake in hot oven for 20 minutes or until cupcakes are golden on top and when a toothpick inserted into the middle comes out clean (few crumbs are fine). Let cupcakes sit in pan for 10 minutes before removing and placing on cooling rack to cool completely.
Once completely cool, ice with icing, jam or just top with a dash of icing sugar.
Makes about 10 cupcakes.
SIMPLE STRAWBERRY ICING
¼ cup coconut oil
¼ cup strawberry spread or jam (or other flavor)
1 cup gluten-free powdered sugar, sifted
¼ tsp vanilla extract
Pinch of fine sea salt
To make the icing use an electric mixer to mix the oil, fruit spread and vanilla. Using a sieve, slowly measure out half a cup icing sugar at a time into the liquids while continuously mixing.
Ener-G eggs are a great vegan alternative to eggs found at your health food store. See package for instruction. You can also an organic free-range egg or an alternative vegan egg (chia or flax egg) instead. Eggs will add a splash of protein, help the cakes rise and will make them a little fluffier. Instead of pear sauce you can sub in applesauce instead. If your pears are ripe simple puree in blender otherwise cook