Spinach Cupcakes

Ingredients :

• 1 1/2 cups frozen chopped spinach, thawed

• 2/3 cup canola oil

• 3 eggs at room temperature

• 2 cups all -purpose flour

• 2 tsp baking powder

Mascarpone Cheese Cream:

• 1 cup mascarpone cheese

• 1 cup heavy whipping cream ( cold )

• 2 Tbl sugar

• 1 tsp lemon zest

• 1 Tbl lemon juice

Instructions:

1. Thaw and squeeze access moisture from spinach and blend it in a blender or food processor.

2. Preheat oven to 350 F.

3. In a bowl of a stand mixer mix together eggs and sugar until pale and fluffy, about 7 minutes. Very slowly pour in oil.

4. Add spinach mixture and on low until spinach is incorporated.

5. Sift flour and baking powder into a small bowl.

6. Add flour and baking powder slowly to the egg mixture and on low mix just until incorporated. Don’t over-mix.

7. Divide batter into 12 paper baking cups placed in a muffin pan.

8. Bake about 20 minutes. Check with a wooden toothpick poking in the middle. If it comes out clean they are ready, info bake for additional 5 minutes.

Prepare the cream: In a bowl of a stand mixer add cream, sugar, lemon zest, lemon juice and mascarpone cheese. Mix on medium high for about 5 minutes. Put mascarpone cheese cream in a pastry bag and decorate cupcakes.

Note: * I cut out centers out with a little knife and I filled centers with cream. After I piped cream on top, I crumbled extra cake and sprinkled on top.