Kale and orange cupcakes with orange icing recipe

Kale and orange cupcakes with orange icing recipe

Kale in a cake. Cakey-kale. Make sure you're getting all your vitamins by eating cake. Awesome!

Ingredients

For the cupcakes
  • 100 g raw kale leaves, woody stalks discarded
  • 150 g unsalted butter, softened
  • 150 g granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 orange, zest and juice
  • 200 g plain flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 3.5 oz raw kale leaves, woody stalks discarded
  • 5.3 oz unsalted butter, softened
  • 5.3 oz granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 orange, zest and juice
  • 7.1 oz plain flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 3.5 oz raw kale leaves, woody stalks discarded
  • 5.3 oz unsalted butter, softened
  • 5.3 oz granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 orange, zest and juice
  • 7.1 oz plain flour
  • 1 tsp baking powder
  • 0.5 tsp salt
For the icing
  • 75 g unsalted butter, softened
  • 250 g powdered icing sugar
  • 2 tbsp orange juice, possibly a little more
  • 2.6 oz unsalted butter, softened
  • 8.8 oz powdered icing sugar
  • 2 tbsp orange juice, possibly a little more
  • 2.6 oz unsalted butter, softened
  • 8.8 oz powdered icing sugar
  • 2 tbsp orange juice, possibly a little more

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 35 mins
  • Cooking Time: 20 mins
  • Serves: 6

Step-by-step

  1. Preheat oven to 170C/325F. Line or grease a muffin tray.
  2. 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.
  3. 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.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. Fill the muffin cups ¾ 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.
  6. 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.
  7. Once the cupcakes have cooled, spread the icing across them.

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Grilled spiced duck skewers with tender kale stir fry

Roast salmon with beetroot, kale and pomegranate salad

Braised celery, new potato and sea kale

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