Pistachio Cupcakes

Just because school is cancelled doesn't mean St. Patrick's is cancelled too!! So we got our green on by creating these Pistachio Cupcakes!! ☘☘☘

Want a fun way to eat your veggies??? My little apprentice and I made these drool-worthy healthy treats using ...*drumroll* ...Spinach 👏 and 👏 Yam!!! 👏 #fancyplants

This recipe is very easy and great for kids or beginners, as the blender does most of the work for you!

For the cupcakes, simply combine your dry ingredients in a bowl and process the spinach with the wet ingredients in a blender. Pour the wet ingredients into the bowl, stir to combine and done! You're ready to pour the batter into your muffin pan and bake!!

While the cupcakes are baking and cooling, we worked on our frosting.

The Japanese yam worked wonderfully in this pistachio frosting!! I microwaved the yam, peeled then mashed. (You can steam or bake instead, but I prefer microwaving because it is the fastest method.)

Combing the mashed yam with all the other frosting ingredients into the blender and done!! ✨🎉✨

Frost your cooled cupcakes and sprinkle with some chopped pistachios! Enjoy!

Pistachio Cupcakes

Yield: 6 large cupcakes or 12 regular cupcakes

Prep Time: 25 mins

Cook Time: 25 mins

---

INGREDIENTS:

Cupcake:

• 1 cup whole wheat flour

• 1/2 cup almond flour

• 1 tsp baking soda

• pinch of salt

• 1/3 cup coconut sugar

• 1/2 cup date water (may sub with water + 1 tbsp of coconut sugar)

• 1/2 cup unsweetened soy milk (may sub with almond milk)

• 1/4 cup applesauce

• 1 tsp vanilla extract

• 1 tbsp white vinegar

• handful of fresh spinach

• optional: 1 tsp of almond extract

• optional: 1 tbsp moringa powder (for added green coloring)

Frosting:

• 1/4 block silken tofu

• 1 medium japanese yam, (3/4 cup mashed)

• 2-4 tbsp maple syrup, start with 2 tbsp and add as needed

• 1/4 cup shelled pistachios 

• 1 tbsp cashew butter

• 1 tsp vanilla extract 

• 1/4 cup unsweetened nondairy milk

• Optional: 1 tbsp moringa powder (for color)

• Optional: 1 tsp almond extract

DIRECTIONS:

Cupcake:

1. In a bowl, mix flours, baking soda, salt, sugar, and moringa powder, if using.

2. In a blender, process date water, milk, applesauce, vanilla/almond extract, vinegar and spinach.

3. Pour wet ingredients into the mixing bowl with the dry ingredients, stir to combine.

4. Pour batter into muffin pan. If making 6 large cupcakes, bake at 350 x 25 mins. If making 12 regular sized cupcakes, bake at 350 x 20mins.

5. Cool completely before frosting

Frosting:

1. Microwave the yam x 3-5 minutes, or until tender and cooked through. Allow to cool.

2. When yam has cooled enough to handle, peel off skin (it should easily come off), and mash the flesh.

3. Process 3/4 cups of the mashed yam with all the other ingredients. Blend until smooth!

4. Check level of sweetness, and add more maple syrup as needed.

5. Frost cooled cupcakes and top with chopped pistachios. Enjoy! =)