Spinach Olive Oil Cupcake

Name: Spinach Olive Oil Cupcake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 22
Cuisine: American
Ingredients: 1 teaspoon baking powder; 473 milliliters cake flour; 1 organic cinnamon stick; 454 grams 2 ounces organic cream cheese; 3 organic eggs; 35 grams organic lemon juice; 2 teaspoons organic lemon juice; 177 milliliters olive oil; 8 mediums organic plum tomatoes; 0 teaspoons salt; 1 teaspoons salt; 1 pinch Pinch salt; 414 milliliters fresh organic spinach; 355 milliliters sugar; 255 grams organic unsalted butter, soft; 1 teaspoon vanilla extract; 383 grams white chocolate, melted; 177 milliliters white sugar

The recipe Spinach Olive Oil Cupcake could satisfy your American craving in approximately 1 hour and 45 minutes. One portion of this dish contains roughly 5g of protein, 30g of fat, and a total of 447 calories. This recipe serves 22. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have baking powder, salt, cinnamon stick, and a few other ingredients on hand, you can make it.

Instructions

For the cupcakes: Preheat the oven to 325 degrees F. Prepare 2 cupcake pans with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Puree the spinach to measure 1 cup. Sift together the flour, baking powder and salt into a bowl. 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. Slowly add the dry ingredients and mix for 30 more seconds.

Ingredients you will need

Baking Powder

Lemon Juice

Spinach

Vanilla

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Stand Mixer

Bowl

Bake for 14 minutes, then let cool completely.

Equipment you will use

Oven

For the tomato marmalade: Bring a pot of water to a boil.

Ingredients you will need

Marmalade

Tomato

Water

Equipment you will use

Pot

Add the tomatoes and boil until the skin starts coming off, about 2 minutes, then plunge into a cold water bath. Peel, seed and dice the tomatoes.

Ingredients you will need

Tomato

Water

Transfer to a saucepan with the sugar, salt, cloves and cinnamon and cook until tender and syrupy, then let cool.

Ingredients you will need

Cinnamon

Clove

Sugar

Salt

Equipment you will use

Sauce Pan

For the buttercream frosting: Beat the cream cheese in the bowl of a stand mixer using the paddle attachment until soft.

Ingredients you will need

Cream Cheese

Frosting

Equipment you will use

Stand Mixer

Bowl

Add the white chocolate and blend to combine, then mix in the butter, lemon juice and salt.

Ingredients you will need

White Chocolate

Lemon Juice

Butter

Salt

For assembly: Use a melon baller to remove the center of each cupcake and fill with tomato marmalade. Pipe the tops with the buttercream frosting and garnish with more tomato marmalade.

Ingredients you will need

Marmalade

Frosting

Cupcakes

Tomato

Melon