Spinach cupcakes with egg and chocolate ganache topping

Name: Spinach cupcakes with egg and chocolate ganache topping
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gm flour; 150 gm granulated sugar powdered; 1/2 cup Oil; 1/2 cup Milk; 1 cup Spinach puree (spinach boiled and washed in cold water); Then poured in blender; 1/4 tsp Baking soda; 1 1/2 tsp Baking powder; 2 egg separated; 1 tsp Butterscotch essence; Cupcake liners or molds; for ganache; 1/2 cup chopped white chocolate; 1/2 cup whipping cream; 3-4 Mint leaves / mint essence 1 drop; 1 drop Green candy colour; 1 tsp Vinegar; Sprinkle for topping

Aparajita Dutta @cook_9630376

Delhi

#eggrecipes
#eggs

This is liked by my family members very much, the use of egg in two different ways gives these cupcakes a silky smooth texture.

#eggrecipes
#eggs

This is liked by my family members very much, the use of egg in two different ways gives these cupcakes a silky smooth texture.

Aparajita Dutta @cook_9630376

Delhi

#eggrecipes
#eggs

This is liked by my family members very much, the use of egg in two different ways gives these cupcakes a silky smooth texture.

#eggrecipes
#eggs

This is liked by my family members very much, the use of egg in two different ways gives these cupcakes a silky smooth texture.

Saved

Ingredients

20 minutes

3 servings

200 gmflour
150 gmgranulated sugar powdered
1/2 cupOil
1/2 cupMilk
1 cupSpinach puree (spinach boiled and washed in cold water)
Then poured in blender
1/4 tspBaking soda
1 1/2 tspBaking powder
2 egg separated
1 tspButterscotch essence
Cupcake liners or molds
for ganache
1/2 cupchopped white chocolate
1/2 cupwhipping cream
3-4Mint leaves / mint essence 1 drop
1 dropGreen candy colour
1 tspVinegar
Sprinkle for topping

Saved

Steps

20 minutes

1

First separate the egg yolk from egg whites.
2

Now whip the egg white with vinegar until light and fluffy. About 5 minutes.
3

Now add the yolk, and sugar and oil and beat until mixed.
4

Sieve all purpose flour, baking powder and baking soda three times.
5

Mix the dry ingredients into wet in two batches.
6

Add milk to make a smooth batter. Add essence.
7

Now add the spinach puree and mix until combined.
8

Lastly add the egg white mix and very Gently mix with the batter to retain it's air content.
9

Bake @180C preheated oven for 20 minutes.
10

Heat whipping cream with mint leaves.
11

Now sieve the cream to remove the mint leaves. The flavour of mint will retain.
12

Add chocolate pieces and mix continuously so that chocolate melts properly and mix well.
13

Add one drop candy colour in the ganache and mix. (Optional)
14

Pour it on the cooled cupcakes.
15

Decorate with sprinkles.