RECIPE | Yummy cupcakes with hidden fruit & veg

Makes: 24

Difficulty: Easy

Time: 60 minutes

Ingredients:

140ml extra virgin olive oil

2 eggs

140g (1 cup) white sugar

Juice of half an orange

120g cake flour

125g nutty wheat flour

A large pinch salt

5ml (1 tsp) baking powder

2.5ml (½ tsp) bicarbonate of soda

5ml (1 tsp) ground cinnamon

Large pinch ground ginger

Large pinch ground cardamom

100g pecan nuts, finely chopped

60g raisins, soaked in warm water for 10 minutes and drained

60g fresh dates, finely chopped

1 small beetroot, finely grated

1 baby marrow, finely grated

1 small handful of baby spinach, finely chopped

Icing:

250ml (1 cup) low-fat smooth cottage cheese

60ml (4 tbsp) icing sugar

5ml (1 tsp) vanilla paste

5ml (1 tsp) beetroot juice

5ml (1 tsp) spinach juice

Method:

1. Pre-heat oven to 180°C.
2. Grease two muffin trays or line with paper cupcake holders.
3. Combine oil, eggs, sugar and orange juice in a bowl.
4. Sieve flours (return bran to the bowl) with salt, baking powder, bicarbonate of soda and spices. Add nuts, raisins and dates and combine gently, then split the mixture into two bowls.
5. To one bowl, add beetroot; to the other, add baby marrow and spinach. Combine well.
6. Fill the muffin pans about ¾ full and bake until golden - about 10 to 12 minutes. Cool completely.
7. For the icing, mix the cottage cheese, icing sugar and vanilla until soft.
8. Colour half the icing with beetroot juice and half with spinach juice. Refrigerate to thicken.
9. Ice cupcakes with either green or pink icing. Top with fruit, if desired.