Spinach and Olive Oil Cupcakes

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 22

Nutritional value per serving:

Calories 460, total fat 31 G., saturated fats 15 G., proteins 5 G., carbohydrates 43 G., fiber 1 G., cholesterol 76 mg, sodium 216 mg, sugar 32 G.

Thanks to the spinach, these cupcakes are soft, moist, and bright green. But they have another secret: a filling made with homemade tomato marmalade. Each cupcake is topped with a cap of buttercream frosting and white chocolate. You've never tried a combination like this before! The perfect treat for a special occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 and 3/4 cups fresh organic spinach
2 cups cake flour
1 teaspoon baking powder
0.5 tsp salt
1.5 cups of sugar
3 eggs
3/4 cup olive oil
2 teaspoons lemon juice
1 tsp vanilla extract

Tomato marmalade

8 medium plum tomatoes
3/4 cup white sugar
A pinch of salt
2 whole cloves
1 cinnamon stick

Butter cream

500 g of cream cheese
380 g white chocolate, melted
250 g unsalted butter, softened
40 ml lemon juice
1/4 teaspoon salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spinach, cake flour, eggs, lemon juice, plum tomatoes, white chocolate, cream cheese, carnation, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line 2 muffin tins with paper liners.
Cupcakes:

Puree the spinach in a blender until it forms 1 cup. Sift the flour, baking powder, and salt into a bowl. Beat the sugar and eggs with a mixer, then add the oil, lemon juice, vanilla extract, and spinach puree and blend until smooth. Gradually add the dry ingredients and blend for another 30 seconds.

Bake for 14 minutes, then let cool completely.
Tomato marmalade:

Bring a saucepan of water to a boil. Add the tomatoes and cook until the skins begin to peel, about 2 minutes, then transfer to cold water. Peel the tomatoes, remove the seeds, and dice. Place in a saucepan with the sugar, salt, cloves, and cinnamon and cook until syrupy, then let cool.
Butter cream:

Using a mixer fitted with a paddle attachment, beat the cream cheese until soft. Add the white chocolate and mix well, then add the butter, lemon juice, and salt.
Remove the center of each cupcake and fill the cavity with tomato marmalade. Pipe buttercream on top and decorate with tomato marmalade.