My green smoothie recipe yields much more smoothie than you will need for the cupcakes.  Go ahead and drink the extra smoothie while you are working.

Yield: 16 cupcakes

What’s Needed:

• 2 cups spinach leaves
• 1 cup plain yogurt
• 1/2 of a banana
• 1/2 cup coconut water
• 1/2 cup orange juice

Directions:

1. Put all ingredients in a blender (I use a Vitamix, which does an amazing job at turning spinach to liquid) and blend until smooth.

Green Smoothie Cupcake Ingredients:

• 1 3/4 cup cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup honey
• 2 large eggs
• 1/2 cup canola or vegetable oil
• 1 cup green smoothie (from above)

Green Smoothie Cupcake Directions:

1. Preheat oven to 350 F.
2. In a medium-sized mixing bowl, whisk together cake flour, baking powder, and baking soda.
3. Mix in sugar and honey.
4. Mix in eggs.
5. Mix in oil and smoothie until fully combined.
6. Fill cupcake liners 3/4 full.
7. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Green Smoothie Buttercream Frosting Ingredients:

• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1/2 cup green smoothie (from above)

Green Smoothie Buttercream Frosting Directions:

1. In a medium-sized mixing bowl, mix butter and powdered sugar for about three minutes on high-speed.
2. Mix in the green smoothie a little bit at a time.
3. Spread or pipe on cooled cupcakes.

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