For the cupcakes:
2 cups, packed raw kale leaves, woody stalks discarded or two cups of baby Kale
½ cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup of honey
1/2 cup of applesauce
2 teaspoons vanilla extract
1 orange, zest and juice
1 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 350F. Line or grease a muffin tray.
Tear kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, drain and puree in food processor. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, applesauce, honey, orange juice and zest of entire orange.
Sift in the flour, baking powder and salt and stir to gently combine.
Fill the muffin cups ¾ full with the batter and bake for 18 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.
We served with some strawberry jam in the middle. Made for a healthier dessert alternative. The kids totally thought they were getting cake, but these cakes are filled with happy vitamins!