Kale Cupcakes with Orange Frosting
User Reviews
5
Kale Cupcakes with Orange Frosting
Description
This recipe integrates cooked kale leaves, pureed with orange juice and eggs, into a cupcake batter flavored with orange zest, sugar, and vanilla. After steaming and squeezing moisture from the kale, blending it finely adds subtle green flecks and mild vegetal notes to the cupcakes. The batter is gently combined with flour, baking powder, and salt, ensuring a light crumb without overmixing.
The cupcakes bake until a skewer comes out clean and are cooled before frosting. The orange frosting is a buttercream made by creaming butter and powdered sugar with orange juice to reach the right consistency. This adds a bright and sweet citrus contrast to the earthy cupcakes.
These cupcakes serve well as an interesting dessert or snack that incorporates greens into a treat. Filling cupcakes liners three-quarters full prevents overflows while baking, maintaining neat shapes.
Care should be taken not to overmix the batter to keep the texture light. Cooling the cupcakes completely before frosting prevents melting. The slight stringiness from the kale puree doesn’t affect the final texture noticeably but gives characteristic color.
Ingredients
For the cupcakes:
- 2 cups kale 100 grams, raw leaves
- 2 egg
- 1 orange zest and juice
- 1 ¼ ticks butter at room temperature (150 grams)
- ⅔ cup granulated sugar (150 grams)
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour 200 grams
- 2 teaspoons baking powder
- ½ teaspoon salt
For the icing:
- ¾ tick butter at room temperature (75 grams)
- 1 ½ cups powdered sugar 250 grams, icing sugar
- 2-3 tablespoons orange juice
Instructions
- Preheat oven to 170°C/325°F. Line or grease a muffin tray.
- Cut the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, then squeeze out excess moisture.
- Add the kale to a blender with the orange juice and eggs, and blend until smooth.
- In a large bowl, cream together the butter and sugar until light and fluffy. Then beat in the kale, vanilla and orange zest.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Fill the muffin cups ¾ full with the batter and bake for 20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the buttercream when cold.
For the orange frosting
- In a large bowl, cream the butter until fluffy. Sift in the powdered sugar and beat until thick. Add enough orange juice to make it a frosting consistency. Store in the fridge until ready to use.
Notes
- Explain the kale is blended with orange juice and eggs to create a partly stringy but workable puree.
- Avoid overmixing the batter to maintain cupcake lightness and good rise.
- Cool cupcakes completely before frosting to prevent the frosting from melting.
- Fill cupcake liners only up to ¾ full to avoid batter spilling during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 67mg | 22% |
| Sodium | 114mg | 5% |
| Potassium | 164mg | 3% |
| Sugar | 34g | 68% |
| Vitamin A | 1370IU | 27% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 57mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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