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kale leaves unsalted butter sugar eggs vanilla orange flour baking powder salt unsalted butter powdered icing sugar orange juice
Viewed: 70 - Published at: 7 years agoIngredients
- 100 g (3.5oz) raw kale leaves, woody stalks discarded
- 150 g (5.3oz) unsalted butter, softened
- 150 g (5.3oz) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 orange, zest and juice
- 200 g (7.1oz) plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 75 g (2.6oz) unsalted butter, softened
- 250 g (8.8oz) powdered icing sugar
- 2 tbsp orange juice, possibly a little more
Method
- Preheat oven to 170C/325F.
- Line or grease a muffin tray.
- Tear the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender.
- Refresh in cold water, drain and puree (it will still be a bit stringy).
- Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, and then beat in the kale, vanilla, zest and orange juice.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Fill the muffin cups 3/4 full and bake for 15-20 minutes or until an inserted skewer comes out clean.
- Allow to cool in the tins for 10 minutes, then remove to cool completely on a wire rack.
- For the icing: In a large bowl, cream the butter until fluffy.
- Sift in the icing sugar and beat until thick.
- Add enough orange juice to make it a frosting consistency.
- Once the cupcakes have cooled, spread the icing across them.
