Spinach Olive Oil Cupcake
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
58
Sourness
37
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cups
Cake Flour1 tsp
Baking Powder1 tsp
Salt1.5 cups
Sugar3 cup
Olive Oil1 tsp
Vanilla Extract3 cup
White Sugar380 g
White Chocolate (melted)Directions:
1
For the cupcakes: Preheat the oven to 325 degrees F
2
Prepare 2 cupcake pans with paper liners
3
Puree the spinach to measure 1 cup
4
Sift together the flour, baking powder and salt into a bowl
5
Blend the sugar and eggs until creamy in the bowl of a stand mixer fitted with the paddle attachment, add then add the oil, lemon juice, vanilla and spinach puree and blend to combine
6
Slowly add the dry ingredients and mix for 30 more seconds
7
Bake for 14 minutes, then let cool completely
8
For the tomato marmalade: Bring a pot of water to a boil
9
Add the tomatoes and boil until the skin starts coming off, about 2 minutes, then plunge into a cold water bath
10
Peel, seed and dice the tomatoes
11
Transfer to a saucepan with the sugar, salt, cloves and cinnamon and cook until tender and syrupy, then let cool
12
For the buttercream frosting: Beat the cream cheese in the bowl of a stand mixer using the paddle attachment until soft
13
Add the white chocolate and blend to combine, then mix in the butter, lemon juice and salt
14
For assembly: Use a melon baller to remove the center of each cupcake and fill with tomato marmalade
15
Pipe the tops with the buttercream frosting and garnish with more tomato marmalade