Spinach and Olive Oil Cupcakes

Ingredients:

Dough

• 1 and 3/4 cups fresh organic spinach
• 2 cups cake flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 1.5 cups of sugar
• 3 eggs
• 3/4 cup olive oil
• 2 teaspoons lemon juice
• 1 tsp vanilla extract

Tomato marmalade

• 8 medium plum tomatoes
• 3/4 cup white sugar
• A pinch of salt
• 2 whole cloves
• 1 cinnamon stick

Butter cream

• 500 g of cream cheese
• 380 g white chocolate, melted
• 250 g unsalted butter, softened
• 40 ml lemon juice
• 1/4 teaspoon salt

Preparation:

1. Preheat oven to 160°C. Line 2 muffin tins with paper liners.
2. Cupcakes:
   
   Puree the spinach in a blender until it forms 1 cup. Sift the flour, baking powder, and salt into a bowl. Beat the sugar and eggs with a mixer, then add the oil, lemon juice, vanilla extract, and spinach puree and blend until smooth. Gradually add the dry ingredients and blend for another 30 seconds.
3. Bake for 14 minutes, then let cool completely.
4. Tomato marmalade:
   
   Bring a saucepan of water to a boil. Add the tomatoes and cook until the skins begin to peel, about 2 minutes, then transfer to cold water. Peel the tomatoes, remove the seeds, and dice. Place in a saucepan with the sugar, salt, cloves, and cinnamon and cook until syrupy, then let cool.
5. Butter cream:
   
   Using a mixer fitted with a paddle attachment, beat the cream cheese until soft. Add the white chocolate and mix well, then add the butter, lemon juice, and salt.
6. Remove the center of each cupcake and fill the cavity with tomato marmalade. Pipe buttercream on top and decorate with tomato marmalade.