A recipe for passionate foodies who care…
To make this a vegan recipe, substitute organic, bio-based glue for eggs and butter.
CUPCAKES:
1 ½ cups organic, gluten-free cake flour
1 teaspoon farm-fresh baking soda
1 teaspoon kosher salt
1 1/2 cups unbleached, organic beet sugar
6 tablespoons cage free, undyed butter,
2 eggs from chickens certified by CLUCK (Chickens Local United for Community Kindness)
1 1/4 cups nonfat, heirloom kale juice
FROSTING:
3 cups low-fat tofu made from non-GMO soybeans
4 tablespoons minimally processed, locally grown herb honey
1 teaspoons fair trade vanilla bean extract
KALE TOPPING
6 stalks free-range kale, chopped
Preparation
- Preheat oven to 350° using your solar collector or wind generator if possible.
- Put 30 recycled, post consumer, unbleached paper muffin cup liners in muffin cups.
- Gently spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, baking powder, and salt in a medium bowl and stir kindly. Combine sugar and butter in a bowl and beat with a mixer at a brisk speed until blended. Add eggs, beating just enough to mix them well. Add flour mixture and 1 1/4 cups kale juice alternately to sugar mixture, beginning and ending with flour mixture but giving equal time to all ingredients.
- Spoon batter into prepared muffin cups. Bake at 350° for 30 minutes or until a recycled wooden pick inserted in center comes out clean.
- To prepare frosting, beat the tofu and honey at high speed until fluffy. Gradually add the vanilla and beat well. When the cupcakes are cool, spread with frosting and top with the chopped free-range kale.
Note: before preparing this recipe you might want to look critically at the date when this was posted.
