Looking for a super easy St. Patrick’s Day activity or sweet treat? You’ll love this crazy simple—and healthy!—recipe from our friend Emma Heming Willis, which she says her two girls, Mabel (6), and Evelyn (4) love. The secret ingredient? Spinach, which serves as a folate-filled natural food coloring.
Emma shares smart mom hacks like these semi-homemade cupcakes on her blog whenever she has a moment, in between launching her new CocoBaba organic coconut oil skincare line and raising her family. “I started it as a way to communicate with other moms. I felt like everything I was reading and out there was like ‘This is how you do it’ and I was sick of that attitude. I started the blog to have an open conversation,” says Emma, who calls these “Martha Stewart-esque” but “not too fussy or complicated.” “I admire women like Martha Stewart who can do these elaborate things so effortlessly, but I’m not that person,” says Emma.
Want to know more about mompreneur Emma and her life in the suburbs with husband Bruce and kids? Read our full interview here!
What you’ll need:
| 1 | Boxed organic vanilla cake mix |
| 1 cup | unsweetened applesauce |
| 3 cups | organic baby spinach |
Equipment:
Food processor
Kitchen scale
Hand mixer or mixer
Large mixing bowl
Muffin pan
Cupcake wrappers and toppers
- Preheat oven to 350 degrees F.
- Add your St. Paddy’s cupcake wrappers to your muffin tin.
- In a food processor, process your spinach and applesauce into a smooth puree. I let mine process for about 3 minutes.
- In a large bowl, combine the dry cake mix with the applesauce/spinach puree. With an electric hand mixer or mixer combine for about 2 minutes.
- With an ice cream scoop or spoon portion out the batter into the prepared muffin tin wrappers (spray with non-stick spray for best results).
- Bake 15-20 minutes or until a toothpick inserted into centers comes out clean. Allow to cool.
- Add your St Paddy’s toppers and enjoy!
