Everyone once and a while I feel like I need to boost my kids’ veggie intake and I do not feel shamed by hiding vegetable goodness in treats. So occasionally I’ll make these Covert Vegetable Cupcakes (another recipe gem from the Borg Family Cookbook) and encourage them to eat as many as they want. The bonus is I don’t feel so bad about eating as many as I want, too!
They have yet to figure out there are beets and spinach in the cupcakes (because I don’t let them in the kitchen while I make them). In fact, I have fed these to friends and neighbors and no one has figured it out. I love it!
2 packages (10 oz each) frozen chopped spinach thawed and squeezed dry (I’ve used one tin of canned spinach and it worked just as good)
1 jar(16 oz) beets, drained
1 package Devils Food cake mix
1/3 cup Oil
1 cup Water
Frosting of your choice (I usually make a basic chocolate buttercream frosting)
- Heat oven to 350°. Lightly grease eighteen muffins pan cups.
- In food processor or blender puree together spinach and the beets until smooth.
- Prepare cake mix according to package directions using four eggs instead of three. Stir in puréed spinach and beets.
- Spoon batter into muffin cups, filling near to the top.
- Bake 22 to 25 minutes until a toothpick inserted in center comes out clean.
- Cool completely on wire racks before frosting.