This elegantly presented dessert is sure to delight everyone, resembling a forest moss snack.
Ingredients
Cupcakes
- About 300 – 400 g frozen spinach (leaves) or about 300 – 400 g fresh spinach
- 2/3 cup vegetable oil
- 1 cup sugar
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
Mascarpone Cream with Fruits
- 250 g mascarpone cheese (chilled)
- 200 ml heavy cream (chilled)
- 4 tablespoons powdered sugar
- 1 tablespoon vanilla sugar
- 1 packet whipped cream stabilizer (optional)
- 250 g fruits (e.g., strawberries, blueberries, blackberries)
Decoration
- Fresh flowers, mint, strawberry pieces, blueberries, blackberries
Preparation
Cupcakes
- Thaw the frozen spinach, squeeze out excess water, and blend with a hand blender until smooth. If using fresh spinach, blanch in hot water for 1 – 2 minutes until wilted, drain, and blend into a puree.
- Warm the eggs (this helps them beat better) by placing them in a bowl and covering them with very warm tap water. Let them sit for several minutes, changing the water if it cools down.
- Preheat the oven to 180°C (350°F). In a bowl, beat the eggs and sugar until fluffy and pale (about 7 minutes). Gradually add the oil while continuously beating.
- Add the spinach puree and mix on low speed until well combined. In a separate bowl, sift the flour and baking powder together. Add to the egg mixture and mix on low speed until just combined.
- Spoon the batter into 12 cupcake liners placed in a muffin tin. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool completely.
Mascarpone Cream with Fruits
- In the bowl of a mixer, combine the chilled mascarpone cheese and heavy cream. Add powdered sugar and vanilla sugar. Beat for several minutes until the mixture increases in volume and becomes fluffy. Optionally, mix in the whipped cream stabilizer.
- Fold in chopped fruits and mix again until combined.
Assembly
- Cut off the top 1/3 of each cupcake. Crumble the removed tops.
- Spread mascarpone cream with fruits onto the bottom part of each cupcake and sprinkle or coat with the crumbled green „moss” (crumbled cupcake tops). Optionally, decorate as desired with fresh decorations.
