This has been a big hit in my family
and I bake it for my grandma and my cousins.
I think it’s a great way to make kids eat their veggies! haha
cause my youngest cousins love them to bits!
I made this during the bake sale at House last year.
and this won me the first prize badge. haha (:
I was shocked at the final result
but I was really happy that everyone liked it!
(the theme was green, my fav : Broccoli and Cheese cupcake with avocado cream,
Molten mud Chocolate cupcake with mint meringue and Green tea tiramisu)
it was 1 out of the three cupcakes I made.
and the judges were very amused with a savoury cupcake
and what more with veg and cheese in it! haha
it would have been better if it’s hot.
but yes. It’s easy and simple
and you guys can give it a try!
15 broccoli florets, steamed and cooled
4 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 eggs (extra large)
1/2 cup oil
3/4 pound shredded cheddar cheese
Avocado Cream :
1 very ripe avocado
1 tablespoon cream cheese
1 tsp lemon juice
1. Preheat oven to 425 degrees (220C°).
2. Mash the avocado or blend it in a food processor, add the cream cheese and lemon juice and mix till smooth.
Put it in the fridge for 30mins or until it is needed.
(Remember to put it in the fridge as it might turn brown upon exposure to the environment.)
3.In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt.
Add milk, eggs, and oil and beat (starting at low speed and changing to high after flour is dampened)
just enough to moisten the dry ingredients.
4. Put the chopped broccoli pieces and cheese into the batter and mix gently by hand.
Batter will be somewhat lumpy and sticky. Spoon batter into pans about 2/3 full.
Bake in 400 degree (200C°) oven for approximately 20 minutes or until toothpick inserted in center comes out clean and dry.
5. You can either pipe it on top of the cupcake or you can cut a cone shape out and pipe it in the cupcake.
Enjoy it while it’s hot! (: