Thanks to Ellie for the Natural Green Cake Challenge idea! Peas sprang to mind, so I googled "pea cupcake" and made up the following recipe based on a few American versions I found.
These are so easy to make, the little cook managed almost all of it on his own.
We made half plain green and put peppermint flavour and chocolate chips in the other half - but the general consensus is that these didn't work too well! (I liked them but the little cook and the critic were not keen at all! The plain green ones however - "can I have another one please?")
Ingredients: (makes 10 small cakes - I didn't want to end up with 30 cakes that might have tasted horrid!)
1 large egg
125g golden caster sugar
1/2 tsp natural vanilla extract
100g peas - if frozen, thaw them, then puree
40ml olive oil
1 tbs lemon juice
150g plain flour
pinch salt (which I forgot - it didn't seem to be missed though)
1/2 heaped teaspoon baking powder
1. Puree the peas. Pre-heat oven to 180C.
2. Whisk the sugar and egg together until light.
3. Add the pureed peas, oil, vanilla and lemon juice to the sugar and eggs and whisk well.
4. Tip in the flour, baking powder and salt and combine.
5. Spoon into cake cases and bake for 12-15 minutes.
6. Transfer to wire rack to cool, eat!
They are an oddly disturbing shade of green, which the little cook loved - somewhere between dinosaur and Buzz Lightyear! They do taste of peas slightly, sweet, fresh, they're quite nice, and make a change from the usual butternut squash recipe!
These are so easy to make, the little cook managed almost all of it on his own.
We made half plain green and put peppermint flavour and chocolate chips in the other half - but the general consensus is that these didn't work too well! (I liked them but the little cook and the critic were not keen at all! The plain green ones however - "can I have another one please?")
Ingredients: (makes 10 small cakes - I didn't want to end up with 30 cakes that might have tasted horrid!)
1 large egg
125g golden caster sugar
1/2 tsp natural vanilla extract
100g peas - if frozen, thaw them, then puree
40ml olive oil
1 tbs lemon juice
150g plain flour
pinch salt (which I forgot - it didn't seem to be missed though)
1/2 heaped teaspoon baking powder
1. Puree the peas. Pre-heat oven to 180C.
2. Whisk the sugar and egg together until light.
3. Add the pureed peas, oil, vanilla and lemon juice to the sugar and eggs and whisk well.
4. Tip in the flour, baking powder and salt and combine.
5. Spoon into cake cases and bake for 12-15 minutes.
6. Transfer to wire rack to cool, eat!
They are an oddly disturbing shade of green, which the little cook loved - somewhere between dinosaur and Buzz Lightyear! They do taste of peas slightly, sweet, fresh, they're quite nice, and make a change from the usual butternut squash recipe!
Next time, I'm going to try throwing in a handful of blueberries - proper monster cakes! Green and purple spots!
