These tasty Halloween cupcakes are perfect for a party. The vibrant green cakes are naturally coloured - with spinach! You can't taste the leafy greens, but they add a bit of goodness in these lower-sugar cupcakes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 200 g (7oz) fresh spinach
- 4 tbsp milk
- 150 g (1 1/4 sticks) butter (at room temperature)
- 125 g (1 cup) caster sugar
- 2 eggs
- 2 tsp vanilla essence
- 175 g (1 3/4 cups) plain (all purpose) flour
- 2 tsp baking powder
- 1 tsp salt
- Candy eyes
- Black and red writing icing
Preheat oven to 170C/340F and line a 12 cup muffin pan with paper cases.
Boil a kettle of water. Put the spinach into a strainer over the sink and pour the boiling water over it to wilt. Refresh by running the spinach under cold water to cool, then drain, squeeze out any excess moisture and chop up finely.
Add the spinach and milk to a tall container, then puree until smooth with a hand blender.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla and pureed spinach.
Sift in the flour, baking powder and salt and stir gently to combine.
Fill the muffin cups ¾ full with the batter and bake for 15 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled decorate with candy eyes and writing icing as desired.
Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 247mg | Potassium: 169mg | Sugar: 8g | Vitamin A: 1540IU | Vitamin C: 3.7mg | Calcium: 54mg | Iron: 1.1mg