Low-Carb Green Cupcakes

Step 1Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Add dry ingredients to a large bowl and mix well.

Step 2Add the almond milk, eggs, butter, vanilla and spinach to a blender and turn on blender at the slowest speed, then slowly increase to high speed, blending until you have a smooth green cream with no pieces.

Step 3Pour the wet mixture into the dry mix and stir until just combined.

Step 4Scoop into a cupcake tray lined with paper or silicone liners, filling ³/₄ way up.

Step 5Bake 20 to 25 mins or until an inserted skewer comes out clean.

Step 6Cool in the pan for 10 minutes, then cool completely on a wire rack.
Note that the tops may sink in slightly — this is fine as you will be filling them with the creamy cupcake frosting.

Step 7To make the frosting, add the butter and cream cheese to a large bowl and beat with an electric stand mixer or hand held mixer on medium speed until combined.

Step 8Add the sweetener, a spoonful at a time, beating after each addition. Once it's all been added, continue beating until pale and fluffy, around 8 to 10 minutes. Add the vanilla and matcha powder and beat until combined.

Step 9Spoon in a piping bag and decorate each of the cupcakes using a star piping tip or any other piping tip. Alternatively you can simply use a spoon.

Step 10The cupcakes can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.