TropiKale Cupcakes8-10 oz. Kale
3 Tbsp lime juice
2 1/2 c. Fancy Flour Blend
1/2 c. millet flour
1 c. white rice flour
1/4 c. + 2 Tbsp sweet rice flour
1/2 c. tapioca flour
2 Tbsp potato starch
1/2 tsp xanthan gum
1 1/2 tsp baking powder
1 c. sugar
2 tsp lime zest
2 Tbsp vegetable oil
green food color, if desired
1/2 c. lemon/lime flavored carbonated water
Preheat oven to 350 degrees. Line a cupcake pan with paper wrappers.
Steam kale until just bright green and just starting to lose crispness.
Blend with lime juice to make a smooth puree. Set aside to cool.
In a bowl, sift together flours, xanthan gum, baking powder, and salt.
In the bowl of a stand mixer fitted with a whisk attachment, beat eggs until light and foamy. Add sugar and beat until light and lemony.
Add 3 Tbsp of kale puree, lime zest, and vegetable oil, and food color if desired. Beat until well combined. Add flour mixture and mix until smooth. Gently stir in carbonated water.
Fill cupcake papers with a 2 oz disher. Bake for 20 minutes, until a cake tester inserted into the center comes out clean.
Pineapple Cream Cheese Frosting3 oz cream cheese
2 Tbsp butter
2 1/2 c. powdered sugar
3-4 Tbsp crushed pineapple.
Cream together cream cheese and butter. Add 1 cup of powdered sugar and beat until smooth. Add remaining sugar alternately with pineapple until a spreading consistency is reached. Pipe onto cooled cupcakes.
So, sneak a little kale past your little leprechauns in some green cupcakes this St. Paddy's Day!