Tuesday, March 17, 2009

Pinch Me! Sweet Pea Cupcakes

Happy St. Patrick's Day!

And on such an occasion, all things must be green. I spent the last few days looking for baked goods I could dye green, but when my friend Crystal reminded me of a cupcake in the Vanilla Garlic blog that featured an unconventional ingredient, one that just so happens to be naturally green, I knew what this year's St. Patrick's Day Marni Special would be...

The magic ingredient is a can of peas. I'm already a pea-a-holic (it's always been my vegetable of choice at family dinners), so this was an easy sell. The result, you ask? The cupcakes baked up nicely and have an interesting, sweet taste to them. The pea flavor is not subtle, so be forewarned if you're pea-peevish. I love the sour cream frosting, too. It has the perfect spreading consistency for cupcakes and is easy to whip up.

I found me pot o' gold manifested in a sweet pea cupcake!

Sweet Pea Cupcakes
Recipe from the Vanilla Garlic blog
Makes 20 cupcakes

3 eggs, room temperature
1 1/2 cups of sugar
1 teaspoon vanilla extract
2 cups of peas, pureed
1/2 cup of extra virgin olive oil
2 tablespoons of lemon juice
2 1/2 cups of cake flour
pinch of salt
1 teaspoon of baking powder

Whisk together the eggs and sugar until bright and well emulsified.

Add the vanilla, pea puree, oil, and lemon juice. Mix well.

Add the flour, salt, and baking powder. Beat until just mixed.

Scoop into cupcake paper liners and bake in a 375 F oven for 14-16 minutes or until a cake tester comes out clean. Cool completely before frosting.

Sour Cream Frosting

1/4 cup of butter, room temperature
1/3 cup of sour cream
2 1/2 cups of powdered sugar
1/8 teaspoon of vanilla extract
pinch of salt

Beat the ingredients until light and fluffy, and slightly stiff peaks form.

Step-by-Step in Pictures

Puree a can of peas...

The puree will be thick, mostly smooth, but with some pieces of pea...
Add the puree to the cupcake batter...
Here's your batter...
Fill the paper liners about 3/4 full...
Bake at 375 degrees F...

While the cupcakes are baking, start on the frosting and whip up till perfectly smooth...
Be sure the cupcakes are competely cool before frosting the tops...
I used an offset spatula to frost the cupcakes, making it easy to create a swirl design...
See? Swirls!

The End.


Anonymous said...

I have read a lot of baking recipes and I've never come across a sweet pea cupcake. It's a fun idea and looks really good - I am curious to try it. But if I make the recipe, I am not sure I'll be able to admit to others what my secret ingredient is. They might not find it ap-pea-ling!

Tobi said...

I love all of the pun options

Jays said...

I like peas, I like cupcakes, I like sweet pea cupcakes. Or at least I think I do...maybe you'll send one home to me. :) Pease...?

I want to make these with the girls. It would be interesting to see if their love of cupcakes would conquer their aversion to peas. Or, I could just sneak them in.

Hey, you should tell Robert I really, really, really need a kitchenaid mixer. Isn't it just WRONG that I don't have one?

Anonymous said...

Peas! What an idea! But then again, we don't think twice about carrots or zucchini in sweet baked goods. What a novel cupcake for St. Paddy's Day.

Tzviah said...

They're really yummy! But beware - Marni wasn't kidding when she said they tasted like peas!

Anonymous said...

1. Sweet pea cupcakes - I never would have thought of that. I am definitely curious to try this one.

2. Why on earth have I not visited your site before?

I took your zebra cake idea and applied it to some cupcakes but didn't portion properly, so I'll have to try again - oh well. Look for the cupcakes in my next Iron Cupcake: Earth post :)

Marni said...

Mom - I highly recommend you do NOT tell others the magic ingredient! You'll have no tasters!

Tobi - you're a girl after my own heart. ;)

Deborah - One was sent your way. Let me know what you think. Do you have that Jessica Seinfeld cookbook about feeding your kids vegetables by hiding them in baked goods? Look into it! And I've nudged Robert about the mixer. That is unfathomable that you don't already have one.

Carolyn - Somehow, carrots in carrot cake come out milder than peas in pea cupcakes. But if you're brave enough, try this recipe!

Tzviah - Thanks for reporting back as a taste tester! You are one brave soul.

Tasteslikeyum - If you're looking to try an unexpected recipe, I'd recommend my Pork and Beans Cake before this. It's easier to fool tasters and I prefer it. And I will have to check out all your cupcake challenges on your blog!

Yana said...

Hey Marni, have you ever tried baking the "Zucchini bread"? My sister baked that most of the time.. it is very delicious! I'm sure you can turn that into cupcakes as well :)

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