St. Patricks Day Spinach Cupcakes with Irish Cream
Makes 12 large cupcakes (could also make minis)
Macros: per large cupcake with frosting:
298cal, fat 18g, carbs 88g, protein 5g, fibre 1g
1-15.25oz. boxed vanilla or white cake mix
1 cup unsweetened applesauce
3 cups organic baby spinach
1/4 cup unsalted butter, softened
2 oz. reduced fat cream cheese, softened
1/4 tsp. salt
1 tsp. pure vanilla extract
2 cups (or more as needed) powdered sugar
enough Irish Cream liquor to make the frosting spreadable
Heat oven to 350 degrees F. Line a regular sized muffin tin with paper liners.
In food processor (recommended) or blender, process the spinach and the applesauce into a smooth puree.
In a large bowl, combine the dry cake mix with the applesauce/spinach puree with an electric mixer until combined and then mix on med for about 2 minutes.
Portion out the batter into the prepared muffin tin. (I got 13 cupcakes and used a scoop to fill the wells)
Bake 15-20 minutes or until a toothpick inserted into centres comes out clean. Allow to cool completely before frosting.
To make frosting: In large bowl, beat with an electric mixer the butter, cream cheese and salt until light and fluffy. Add in the vanilla extract. Slowly add the powdered sugar can beat with electric mixer until combined. Add enough Irish cream to make the frosting spreadable. Spread or pipe onto cooled cupcakes.