Cupcake with raspberries and spinach

Moist, soft, fluffy, with pleasant acidity. I won't lie when I write that this raspberry and spinach cupcake is one of the tastiest I've ever baked. Really!

You will need to bake one, not very big cake like the one in the photo:

1 glass of flour

100 gr. room temperature butter

4-5 tablespoons of sugar

2 teaspoons of vanilla sugar

2 eggs

50 ml. milk

100 gr. spinach

Juice of half of one lemon

Half a lemon peel

A handful of raspberries

1 teaspoon of baking powder

A pinch of salt

For decoration:

2 tablespoons of lemon juice

7-8 tablespoons of powdered sugar

Sprinkles, chocolate eggs

First, we prepare the dough:

We separate the egg yolks from the whites, set aside the whites. Beat the yolks together with a pinch of salt, simple and vanilla sugar, room temperature butter. We mash the spinach in an e-machine. with a blender, we mix it into the egg yolk mass. Little by little, we add sifted flour mixed with baking powder, mix until smooth. Squeeze lemon juice, add grated lemon peel, add milk and mix. Beat the whites until stiff and carefully mix them into the dough. Add raspberries.

We heat the oven to a temperature of 180 degrees:

Grease the baking form with butter, sprinkle with semolina, pour the dough. Bake in an oven heated to 180 degrees for about 35-40 minutes.

Mix lemon juice with powdered sugar. Pour the frosting over the already cooled cupcake. We decorate. Cupcake with raspberries and spinach is ready. Delicious!