Spinach & Green Tea Cupcakes

As soon as I saw that the theme for this month’s Sweet Adeventures Blog Hop was ‘Cake & three Vege’, I knew JJ from 84th & 3rd had to be behind it. Sure enough, the maven of making vegetables into sweet delights was indeed responsible. What a fun challenge!

Spinach & Green Tea Cupcakes

Of course it’s not unusual to use vegetables in sweet dishes (I made a Roasted Pumpkin and Burnt Caramel Cheesecake), and most of us would have come across a chocolate and beetroot cake at some point these days, but I was hoping to use a less obvious vege for the blog hop.


I was leaning towards a sweet potato panna cotta but at the last minute I remembered that I had a small amount of Chlorophyll Paste in the freezer. As a short explanation, Chlorophyll Paste is made from green leaves (spinach, herbs etc.) by cooking them to a temperature no greater than 70C and then draining away the liquid to retain the chlorophyll. It is very, very green and suprisingly very, very delicious. My paste is mostly spinach with a hint of parsley. To avoid confusion I have mentioned spinach in the title but I am actually only using its chlorophyll :)

Spinach & Green Tea Cupcakes

I immediately thought to pair the paste with some green tea. My first impression of Chlorophyll Paste was that grassy note you get from green tea so I figured the paste wouldn’t go wrong matched up with matcha. For my cupcakes, I decided to also use some almond meal to complement the earthiness of the two flavours as well as take advantage of the moistness that would come from the paste being mixed into the cupcake mix.

Green Scrambled Eggs

Green scrambled eggs using Chlorophyll Paste

To be honest, I had reservations right up until the cupcakes came out of the oven. The raw mix actually tasted good but you never know what happens after a stint in the oven. Happily the cupcakes were super moist and had a gorgeous flavour to it; not entirely green tea, but you would never guess that a whole lotta spinach was in it either. The overall taste reminded me of yomogi, a Japanese plant that is used to flavour sticky rice cakes (mochi) and imparts a “fresh, springlike fragrance and vivid green coloring”. Precisely!

Spinach and Green Tea Cupcakes

My hubby and both kids adored the cupcakes. Did I tell them that it contained spinach? Nope. I just couldn’t! My hubby in particular raved about it so much that I didn’t have the heart to spoil his enjoyment. He doesn’t read my blog that often so I guess it’ll be just our little secret until he visits here some time :D

(The SABH is brought to you by Delicieux, The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, and myself, 84th & 3rd. This blog hop is open to all food bloggers.)

Spinach & Green Tea Cupcakes

The basic cupcake recipe is from Jamie Oliver’s book, Jamie’s America and used throughout my blog (please refer to: Red Velvet Cupcakes). Instead of the red food colouring and cocoa, I used one heaped tablespoon of Chlorophyll Paste (you can probably use the liquid form sold at health food stores) and a heaped teaspoon of green tea (matcha) powder. I also used 100g of plain flour and 50g of almond meal and in an attempt to keep things even more healthy, I used 50g of Nuttlex instead of butter. I hope this makes sense :) If you can’t make Chlorophyll paste, I don’t see why you can’t just try pureed Baby Spinach although it may not impart as much of the grassy flavour.



  1. JJ @ 84thand3rd

    November 22, 2012 at 1:27 pm

    Yay, I’m glad you found this one fun! What a great creation – you know I’m going to try to make chlorophyll paste (without a thermomix…) now. Thanks for joining :)

    • Monica

      November 23, 2012 at 2:19 pm

      I think you’ll love Chlorophyll Paste JJ. Lots of way to use it and the liquid can be saved for stock etc. too. Thanks for a fun hop!

  2. Li @ Words and Cake

    November 22, 2012 at 3:55 pm

    I never knew you could make chlorophyll paste – does it taste really strongly of spinach on its own? This is such an interesting combination, though! I love matcha anything. And I love the idea of using it in eggs – green eggs and ham!

    • Monica

      November 23, 2012 at 2:21 pm

      It was all new to me too until I got In The Mix by Dani Valent. I do believe you can make the paste without a Thermomix too but the key is to not cook the greens above 70C so a good thermometer is needed. It tastes quite strong on its own but not unpleasant. The base green’s flavour is still there but it’s an intense, grassy taste. Amazing mixed through in things tho :)

  3. Christina @ The Hungry Australian

    November 22, 2012 at 4:08 pm

    How interesting, using chlorophyll – I must, say, I’m learning about all sorts of new ingredients this month. Thanks for the inspiration!

    • Monica

      November 23, 2012 at 2:22 pm

      Thanks Christina! It’s been an interesting discovery for me and it’s super good for you too :)

  4. Lorraine @ Not Quite Nigella

    November 22, 2012 at 4:52 pm

    Hehe I love that you have things like chlorophyll paste in your fridge! These look fantastically creative :D

    • Monica

      November 23, 2012 at 2:23 pm

      Oh yes. I think I should label the next batch though since it’s hard to work out what it actually is by just looking at it :| Thanks for visiting :)

  5. K-bobo @ Gormandize with A-dizzle & K-bobo

    November 29, 2012 at 6:36 am

    I’d never heard of chlorophyll paste until now. But I like the sound of spinach cupcakes actually! This blog hop has given me heaps of ideas to play with!

    • Monica

      December 1, 2012 at 6:17 pm

      Thanks for visiting :) Chlorophyll Paste is definitely a revelation for me. The hop is awesome! Look forward to seeing what you come up with at the next hop :)

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