Spinach Cupcakes with Strawberry Frosting are a lovely pairing for a dessert. So fresh and sweet. These spinach cupcakes are naturally bright green and are very soft and fluffy. They last for ages without drying out, thanks to the spinach. Popeye would be proud.
Preheat oven to 325F / 170C Line a muffin pan with paper cases.
Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquefied (if it isn't pureeing easily, add the lemon juice and applesauce)Note: If using frozen spinach, thaw it and squeeze out the excess water. Set aside.
Beat the eggs, vanilla extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.
In a separate bowl sift flour, baking powder and salt. Add the flour mixture to the spinach mixture, in thirds, and combine.
Fill the muffin cups ¾ full and bake for approx 25 mins or until an inserted skewer comes out clean.
For the Strawberry Buttercream
Puree the hulled strawberries and set aside. Beat the butter until creamy and beat in the icing sugar in thirds.
Add the pureed strawberries, a little at a time, until a thick frosting consistency. Add a few drops of natural red food colouring if desired. Frost the cooled cupcakes as desired.