Spring spelt cupcakes

Sweet Spelled

These fluffy spelt cupcakes are proof that nature is the best chef. The spinach gives them a beautiful fresh green color and you won't be intimidated by its flavor for a moment - it gets lost in the dough, leaving behind only a delicate softness. Make them with your kids, friends or just for fun.

Ingredients

For about 12 cupcakes

210 g sugar
150 ml oil
2 eggs
110 g spinach (fresh or well-squeezed, thawed)
300 ml milk
340 g semi-coarse flour Nominal
1 vanilla sugar
1 baking powder

For this recipe you need the following products:

Directions

Blend the spinach with milk until smooth and soft.
Add the eggs, oil, sugar and vanilla sugar to the spinach mixture and mix everything thoroughly.
In another bowl, mix the flour with baking powder and gradually add this dry mixture to the liquid spinach mixture – until a smooth dough without lumps is formed.
Divide the dough into cupcake molds (fill approximately 2/3) and bake in a preheated oven at 150 °C for about 20–25 minutes. They are ready when a skewer inserted into the center comes out dry. Then let them cool completely.
You can simply sugar the cupcakes – and they are beautiful. Or give them a real spring twist and decorate them with a cream made from cream and mascarpone in a ratio of 1:1 (for example, 250 ml of cream + 250 g of mascarpone). Whip the cream until stiff, briefly beat the mascarpone and sweeten slightly with powdered sugar to taste. Gently combine both ingredients, let the cream cool in the fridge for a while and then decorate the cooled cupcakes with it using a pastry bag. Add fresh strawberries or edible flowers as a finishing touch.