Artichoke Cupcake
Delightfully aromatic, these artichoke cupcakes are spiced with cardamom, ginger, and cinnamon and topped with a creamy faux-cream cheese frosting.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup artichokes canned in water
- 2 eggs
- 1 tsp vanilla Extract
- 1/4 tsp almond Extract
- 1/4 cup canola oil
- 1/4 cup orange juice
- 1 tsp orange zest
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 4 cups icing sugar
- 1 stick butter at room temperature (I used vegan butter)
- 1/2 tsp almond extract
- 1 tbsp white vinegar
- 1-2 tbsp milk - I used almond milk
- A pinch of salt
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
Then, open the can of artichokes and drain them well. Then, place them on a cutting board and chop them up as finely as you can and set them aside.
- 3
In a large bowl, using a fork or whisk, mix together the eggs, vanilla extract, orange juice, orange zest, canola oil, vanilla extract, and almond extract.
- 4
In another bowl, sift the flour in, then mix in the granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, and ginger.
- 5
Then, mix the wet ingredients into the dry ingredients and mix well. Add in the chopped canned artichokes and fold until well incorporated.
- 6
Line either a 12-cup or 2x6 cup muffin/cupcake trays and spoon the artichoke cupcake batter into these.
- 7
Place in the oven that was preheated to 350 degrees.
- 8
Let bake for 18-20 minutes.
- 9
Remove tray from oven and let cupcakes cool to room temperature before frosting.
- 10
To make the frosting, place the thawed butter, icing sugar, and milk in a large bowl and mix with a handheld electric mixer. Then add in the salt and almond extract and mix well.
- 11
Pipe or dab the frosting onto the cupcakes and enjoy!