Spinach Cupcakes Recipes

SPINACH CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Spray a 6-cup standard muffin tin (or the 6 middle cups of a 12-cup tin) with cooking spray and set aside. Whisk together the heavy cream and eggs in a large bowl and sprinkle with some salt and pepper. Add the leftover creamed spinach and thoroughly combine. Divide the spinach mixture among the muffin cups in the prepared pan. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 25 minutes. Allow to cool to just warm or room temperature before frosting.
• Meanwhile, add the feta and cream cheese to the bowl of a food processor and pulse until light and fluffy. Transfer to a pastry bag fitted with a large round tip.
• Pipe the tops of each of the spinach cupcakes with some of the feta frosting. Top each with a sprinkle of paprika and some chopped chives and serve.

SPINACH LASAGNA CUPCAKES

Steps:

• Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
• Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
• In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
• Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

SPINACH OLIVE OIL CUPCAKE

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Prepare 2 cupcake pans with paper liners.
• 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.
• Bake for 14 minutes, then let cool completely.
• For the tomato marmalade: Bring a pot of water to a boil. 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. Transfer to a saucepan with the sugar, salt, cloves and cinnamon and cook until tender and syrupy, then let cool.
• For the buttercream frosting: Beat the cream cheese in the bowl of a stand mixer using the paddle attachment until soft. Add the white chocolate and blend to combine, then mix in the butter, lemon juice and 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.