Only a couple more days left until St. Patrick’s Day! Have you figured out what you’re making to celebrate? Although I’m currently down with the stomach flu, I made something green and delicious this past weekend… Spinach cupcakes with orange whipped cream cheese frosting. When I think of St. Patrick’s Day recipes I immediately think of food dyed with green food coloring, but let’s be honest, that isn’t very appetizing. Make yourself a batch of these naturally green spinach cupcakes instead!
To prepare the spinach, put the chopped spinach in the food processor along with the oil and process until it forms a purée.
Add the spinach mixture into the cupcake batter and voilà! Beautiful naturally green batter. Portion the batter into 16 cupcake liners and bake them for 14 to 16 minutes, or until a toothpick inserted comes out clean.
Take the cupcakes out of the pan right after they come out of the oven, and let them cool completely on a wire rack. Meanwhile, prepare the orange whipped cream cheese frosting.
Put the frosting into a piping bag and pipe away! I used a large star nozzle (Ateco 825). The recipe makes enough frosting to frost 16 cupcakes when piped into a rosette. If you want to pipe the frosting in a classic swirl, you’ll most likely need more frosting.
If you look closely, you’ll see that these spinach cupcakes match the colors of the Irish flag! Green from the cupcakes, white from the frosting, and orange from the zest.
Although these cupcakes have spinach in them, the flavor is very subtle. They have a slightly earthy, leafy, green flavor, but subtle enough to fool any spinach hater. Spinach cupcakes are not only great for St. Patrick’s Day, but they’re the perfect way to sneak some veggies into your children’s diet! They don’t count as a serving of vegetable, but you’ll feel less guilty about eating a cupcake or two, right?
One year ago: Shepherd’s pie
I’m bringing these spinach cupcakes to this week’s Fiesta Friday! Come join the fun!