I love making holiday food projects. I know it’s a little corny but it’s fun thing to do anyway. Here is a link to my past creations for St. Patrick’s Day: Irish Soda Bread and Colcannon. This year, it’s mini cupcakes with green frosting. They are so cute and the frosting has a healthy secret ingredient: spinach!
Luke’s Angel Cake *
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla powder
1 cup cold water
1/2 cup sunflower oil
1 tablespoon freshly squeezed lemon juice or 1 tablespoon apple cider vinegar
* To make 24 mini cupcakes, I halved the original recipe. I also changed up the mix of the flour and sugar ingredients. Click on the link for the original recipe.
Preheat the oven to 350. Line a mini cupcake tin with cupcake holders.
Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and vanilla powder. Mix well with a fork. Add the wet ingredients and mix until incorporated.
Using a small ladle, fill the cupcake holders. Bake for 25 minutes. Let cool before frosting.
Green Frosting (makes enough for 24 mini cupcakes) **
1 1/2 cups powdered sugar
5 baby spinach leaves
1/4 cup Earth Balance, softened
2 tablespoons vegan milk (I used oat)
1/2 teaspoon vanilla powder
Pinch salt
** I used my Vitamix to make this frosting. I am not sure if a regular hand mixer or blender would pulverize the spinach.
Place all ingredients into the Vitamix and blend until frosting is green and smooth.
Use a frosting spatula and frost each cupcake with a small amount of frosting. We love to eat these immediately but you can also let them stand so the frosting has time to set. Either way, enjoy!
Happy St. Patrick’s Day!