Kale and orange cupcakes with orange icing recipe
Kale in a cake. Cakey-kale. Make sure you're getting all your vitamins by eating cake. Awesome!
Ingredients
- 100 g raw kale leaves, woody stalks discarded
- 150 g unsalted butter, softened
- 150 g granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 orange, zest and juice
- 200 g plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 3.5 oz raw kale leaves, woody stalks discarded
- 5.3 oz unsalted butter, softened
- 5.3 oz granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 orange, zest and juice
- 7.1 oz plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 3.5 oz raw kale leaves, woody stalks discarded
- 5.3 oz unsalted butter, softened
- 5.3 oz granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 orange, zest and juice
- 7.1 oz plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 75 g unsalted butter, softened
- 250 g powdered icing sugar
- 2 tbsp orange juice, possibly a little more
- 2.6 oz unsalted butter, softened
- 8.8 oz powdered icing sugar
- 2 tbsp orange juice, possibly a little more
- 2.6 oz unsalted butter, softened
- 8.8 oz powdered icing sugar
- 2 tbsp orange juice, possibly a little more
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 35 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Preheat oven to 170C/325F. Line or grease a muffin tray.
- Tear the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, drain and puree (it will still be a bit stringy). Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, zest and orange juice.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes, then remove to cool completely on a wire rack.
- For the icing: In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough orange juice to make it a frosting consistency.
- Once the cupcakes have cooled, spread the icing across them.
You might also like:
Grilled spiced duck skewers with tender kale stir fry
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Comments
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I've used non-dairy margarine as a substitute for butter for years as I need diary free recipes for my son and they taste fine. I'm often complimented on my baking - so go for it.
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Just seen it has eggs in. Could you also use egg substitute to make it vegan?
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Looks great. Would it still work if you used none dairy spread instead of butter, to make it vegan?
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25 September 2017