These naturally green zebra cupcakes are so delicious. And isn’t the naturally green color amazing? The zebra cupcakes are naturally colored with curly kale. But they don’t taste of kale at all, they taste just like vanilla sponge cupcakes! 😀
Kale is amazing as naturally green food coloring because it dyes the cupcakes vibrant green without making the cupcakes taste like kale! I’ve made naturally green cakes and cupcakes before but cake colored with spinach tastes of spinach, sunflower seed cupcakes taste of sunflower seeds and pea cake tastes of peas. I’ll surely use kale again as naturally green food coloring, maybe to dye ice cream or custard or icing …
Ingredients For 16 Cupcakes
- 6 eggs
- 150g (3/4 cup) sugar
- 2 tbsp homemade vanilla sugar
- 200g (1 2/3 cups) flour
- 3 tbsp kale puree (1-2 curly kale leaves)
Separate the eggs. Beat the egg whites until stiff. In a separate bowl, beat the egg yolks, sugar and vanilla sugar until creamy. Fold in the egg whites and flour.
Remove the stalks, use just the leafy parts of the kale. Boil the kale with some water for 5 minutes, drain and refresh with cold water. Using a stick blender, puree the kale until smooth.
Naturally Green Zebra Cupcakes
Preheat the oven to 160°C/ 325°F.
Divide the sponge cake batter into halves. Stir 3 tablespoons kale puree into one half.
Use one tablespoon for each batter. Spoon 1 tablespoon of the vanilla batter into the center of the cupcake liners. Next, spoon 1 tablespoon of kale batter into the center of the vanilla batter. Continue to alternate batters using 1 tablespoon of batter at a time, until the cupcake liners are 3/4 full. Bake the kale zebra cupcakes for 15 minutes or until a skewer comes out clean.