Naturally-colored and allergy-friendly, these Glazed Mint Chip Cupcakes are a delightful spring-time dessert. Perfect for St. Patricks day!
Do you ever have those days where you’re starting out with an awesome recipe idea, and then it keeps morphing? Yesterday was definitely one of those days, for me. I knew that I wanted something minty, chocolatey and green so share with you all, but wasn’t sure about just which way to do it.
First, it started out as a cookie; minty, green and lil’ chocolate chips. But, after seeing the consistency of the dough I thought that maybe this was better suited to be a muffin. So, I baked a couple of test muffins. As good as they were, I knew that they needed something else, a little more of a minty kick. Let there be glaze! A minty sweet glaze was then poured over the top and I adjusted the recipe some more so that it would be a fluffier cupcake.
You better believe that I was in a sugar/carb coma after all that taste testing. But, I will do what I must for you! 😉 Even if that means a couple of extra work outs this week. So, now, we have an adorable cupcake that is perfectly suited for St. Paddy’s day! Plus, there’s veggies in it, spinach to be exact; that’s what gives these cuties their terrific color.
One Year Ago: 4 Healthy Recipes for New Vegans // Two Years Ago: Portabella Mushroom Burger with Caramelized Onions
Glazed Mint Chip Cupcakes
- 3 1/4 cups unbleached All-Purpose Flour
- 1 1/2 cups sugar
- 2 teaspoons baking Soda
- 1 teaspoons sea Salt
- 1 cup firmly packed Baby Spinach
- ½ cup Unsweetened Apple Sauce
- 2 tablespoons White Vinegar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pure Mint Extract
- 2 cups Ice Cold Water
- 3/4-1 cup Mini Semi-Sweet Chocolate Chips depending on how much chocolate you want
- 3/4 cup sifted powdered Sugar
- 2 1/2 tablespoons unsweetened Non-Dairy Milk
- 1 1/4 teaspoons Mint Extract
- Preheat oven to 350F, and prep two 12-count cupcake pans with liners.
- In a large bowl sift then whisk together the flour, sugar, baking soda, and sea salt. Using a blender or food processor, puree the spinach, apple sauce, vinegar, vanilla extract, mint extract, and cold water together until there are no spinach pieces left.
- Then, slowly mix the wet ingredients into the dry, using a whisk. When there are no dry pockets left, fold in the chocolate chips. Pour batter into each liner until it is about ¾ full or a centimeter from the top of the liner. Then bake for approximately 15-20 minutes (18 always works great for me), check with a toothpick to see when they are finished.
- When they are cool enough to handle, take them out of the cupcake pan and place them in the refrigerator to cool.
- Next, get a small sauce pan ready on the stove at low heat. Sift the powdered sugar into the pan, then pour the non-dairy milk into it. Whisk the two together until there are no clumps and the mixture is almost clear. Add the mint extract in and whisk to combine.
- While the glaze is still warm, put it into a pourable glass/bowl and drizzle a little over the tops of each cupcake (once they are cool). Or you can dunk the cupcakes into the glaze lightly, for a thing coating on each one. I forgot to, but these would look great with a mint leaf garnish!
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