For the most part, I am willing to tackle just about anything with a spatula and stand mixer by my side — that is, except for the glamorized, foreboding cupcake! There have been habitual failed attempts at mastering the made-from-scratch morsel. What has been described by the masses as a light and spongy treat often emerges from my oven as a dense, inedible debacle!
To complicate matters even further, my eleven-year-old shadow reminds me daily that after her professional soccer career runs its course, she will launch her cupcake bakery in relatively close proximity to yours truly. She frets that I will be bored and lonely in my advancing years and is willing to employ me to clean and wash dishes for her. Generous, I know….
So try, try again. I reluctantly kept torturing myself until I achieved a unanimous thumbs up from the most skeptical connoisseurs available at a moments notice: teenage boys waiting for a ride to lacrosse practice. Eighth grade boys don’t have the ability to sugar coat anything, but offer the stark, unfiltered truth. So these kid-tested, kale enhanced goodies will be a sure-fire crowd pleaser!
Kale and Beet Chocolate Cupcakes
2 c cake flour (not self-rising)
1 c unsweetened Dutch cocoa
1 ½ tsp baking soda
½ tsp salt
¾ c butter
1 ½ c light brown sugar
½ c granulated sugar
3 eggs (room temperature)
1 ½ c buttermilk
3 tsp vanilla
1 T Activz Kale Powder
2 tsp Activz Beet Powder
Preheat oven to 350 degrees.
Line muffin tins with paper cupcake liners. This recipe makes a little over 2 dozen cupcakes. In a small bowl, stir together the flour, cocoa, Activz powders, baking soda and salt. Set aside. In a larger bowl or stand mixer, cream butter till smooth. Add sugars and beat until fluffy. Add the eggs one at a time, beating well after each addition. Add the dry ingredients, alternating with the buttermilk and vanilla. Do not overbeat the batter. Spoon batter into the liners about three quarters full. Bake for 15 to 19 minutes. Cool the cupcakes in the tins for about 10 minutes. Remove from tins and cool completely before icing.