Spinach Feta Cupcakes

My mother can take cake or leave it and really doesn’t like icing… which makes you wonder where I get my tastes from! Mum is a major fan of the savoury stuff though and I have finally found a cupcake recipe which she can really get into – including the frosting!

Spinach Feta Cupcakes with Herbed Cream Cheese Frosting

These are quite lush with all that fresh spinach and they feel healthy to eat… Unlike my usual items of deliciousness…

Spinach feta cupcakes with herbed cream cheese frosting

ingredients (12 cupcakes)

for the spinach feta cupcakes:

2 cups flour
1 tsp baking powder
1 cup milk
60g butter
2 eggs
2 tsp sugar
1 tsp salt
Pinch lemon zest
250 g Spinach torn into 1 inch pieces, or frozen spinach, thawed and drained very well
150 g Feta cheese, crumbled

for the Frosting:

200 g cream cheese
4 Tablespoons Milk
Lemon zest, garlic, mixed fresh herbs to taste, finely chopped (about 4 tbsp.)
Extra parsley, or candied/crispy bacon shards for garnish.

mixing

Spinach Feta Cupcakes

Line a 12 hole muffin pan with cupcake liners sprayed with non stick spray.

Combine all ingredients except for spinach and feta and beat with an electric mixer till just smooth. Add the spinach and feta and mix until combined.

Spoon batter into muffin pan bake at 180 degrees for 20-25 minutes. Let cool a little and carefully peel cupcake liners away.

Herbed Cream Cheese Frosting

Beat cream cheese with milk until fluffy, stir in zest and herbs.

Load mixture into a piping bag fitted with a star tip and pipe swirls onto cupcakes. This can be done while they are still warm if you are serving them immediately.

Garnish with parsley or shards of candied bacon.

Enjoy! xxx