Former Better Homes & Gardens food editor, Elle Vernon shows us how to make chocolate cupcakes that are loaded with fresh vegies, including baby spinach, zucchini, carrot and broccoli. Perfect for fussy eaters!
You can top them assorted berries or a sprinkling of hundreds and thousands. Here’s the recipe.
Preheat oven to 180°C fan-forced (200°C conventional). Line 18 holes of two 12-hole, 1/3 cup-capacity muffin tins with paper cases.
Put zucchini, carrot, broccoli stalk and milk in a blender and blitz until smooth. Add spinach and cocoa and blitz again.
Put butter and sugar in a large bowl and whisk until combined. Whisk in eggs, one at a time. Pour in zucchini mixture and whisk again until smooth. (It’s OK if mixture looks a little split.)
Sift in flour, bicarb and baking powder and stir until smooth, then stir in oats. Pour evenly into prepared holes. Bake for 20 minutes or until cooked when tested with a skewer. Set aside in tin for 5 minutes, then turn out onto a wire rack to cool completely.
To make icing, put all ingredients in a bowl and mix until smooth.
Drizzle cupcakes with icing and top with fresh berries or hundreds & thousands.