Best Spinach Olive Oil Cupcake Recipes

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SPINACH CUPCAKES



Spinach Cupcakes image

Provided by Duff Goldman

Categories     side-dish

Time 1h5m

Yield 6 cupcakes

Number Of Ingredients 9

Nonstick cooking spray
1/4 cup heavy cream
2 extra-large eggs
Kosher salt and freshly ground black pepper
2 cups leftover creamed spinach
8 ounces feta
3 ounces cream cheese, at room temperature
Paprika, for garnish
2 tablespoons chopped chives

Steps:

  • Preheat the oven to 375 degrees F. Spray a 6-cup standard muffin tin (or the 6 middle cups of a 12-cup tin) with cooking spray and set aside. Whisk together the heavy cream and eggs in a large bowl and sprinkle with some salt and pepper. Add the leftover creamed spinach and thoroughly combine. Divide the spinach mixture among the muffin cups in the prepared pan. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 25 minutes. Allow to cool to just warm or room temperature before frosting.
  • Meanwhile, add the feta and cream cheese to the bowl of a food processor and pulse until light and fluffy. Transfer to a pastry bag fitted with a large round tip.
  • Pipe the tops of each of the spinach cupcakes with some of the feta frosting. Top each with a sprinkle of paprika and some chopped chives and serve.

BRUNCH TART WITH SPINACH, OLIVES AND LEEKS



Brunch Tart With Spinach, Olives and Leeks image

Provided by Ted Allen

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 fat leeks (white and pale parts only), coarsely chopped and washed (2 cups)
1/2 medium onion, chopped
2 cloves garlic, chopped
8 ounces baby spinach, coarsely chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 15-ounce container ricotta cheese
3 large eggs
1 teaspoon fresh thyme leaves
1/2 cup halved pitted kalamata olives
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed in the refrigerator

Steps:

  • In a large saute pan, heat the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from the heat, taste and season with salt and pepper as needed; let cool.
  • Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, the thyme and 1/2 teaspoon salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.
  • Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry until it's 12 inches square. Using a 12-inch plate or just eyeballing it, cut the dough into a circle (knead the scraps into a ball and save for another use-cheddar straws, say). Transfer the dough to a parchment-lined baking sheet. Spoon the tart filling into the center, leaving a 2-inch border of pastry. Lift the pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle. In a small bowl, whisk the remaining egg with 1 tablespoon water and brush a thin layer of the egg wash on the exposed pastry, taking care not to let egg run down the sides to the pan.
  • Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.

CRYSTALLIZED GINGER OLIVE OIL CUPCAKES WITH LIME BUTTERCREAM, OPAL BASIL, MINT, AND LIME ZEST



Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest image

Provided by Food Network

Time 40m

Yield 48 mini cupcakes

Number Of Ingredients 19

1 1/2 cups plus 1/8 cup olive oil
2 cups superfine sugar
1 1/2 cups crystallized ginger, run through food processor
8 egg whites
3 cups cake flour
3 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon salt
1 cup whole milk
3 teaspoons vanilla
Lime Buttercream, recipe follows
Micro opal basil, for garnish
Micro mint, for garnish
Lime zest, for garnish
1 1/4 cups fresh lime juice
2 tablespoons cornstarch
1 pound unsalted butter
1 teaspoon salt
6 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
  • In the bowl of a stand mixer with the paddle attachment, mix the oil and sugar on high speed until creamy and fully incorporated. Mix in the crystallized ginger until fully incorporated. Add the egg whites and mix well. Sift together the flour, baking powder, ground ginger, and salt in a large bowl. On medium speed, add the flour mixture alternately with the milk and vanilla mixture until combined. Do not over-mix. Fill the cupcake liners three-quarters of the way and bake for 15 minutes.
  • To assemble: Using a pastry bag fitted with a small round tip, pipe the top of the cupcakes in a dot pattern with Lime Buttercream, creating 6 dots to cover the tops of the cakes. Snip a small cluster from the stem of each branch of the micro herbs. Place the bunches in the center of the icing. Zest fresh lime zest over the cakes to finish off the garnish.
  • Place the lime juice and cornstarch in a small pan on the stove. Cook over medium heat, whisking, until the mixture thickens. Transfer the lime curd to a silicone mat and refrigerate until cool, about 5 minutes. In the bowl of a stand mixer with the paddle attachment, cream the butter and salt. Add the cooled lime curd. Add the confectioners' sugar and beat until light and fluffy.

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