(Moringa Oleifera Flavored Cupcakes)
- 1 1/2 cup all purpose flour
- 1 3/4 tsp baking powder
- 1/8 tsp fine salt
- 1/2 cup unsalted butter
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 4 tsp of blended malunggay leaves
(Add more malunggay according to your color preference and taste)
Preheat oven to 350 degrees F.
Place about 2 cups of malunggay leaves in a food processor or blender and grind it until smooth. Set aside.
Mix or stir together the softened butter and sugar for about 3 minutes, until well incorporated or sugar is dissolved.
Add beaten eggs and stir in vanilla extract.
In another bowl, sift flour, baking powder and salt.
Add sifted dry ingredients to the creamed butter, egg and sugar mixture and combine using a spatula by cut and fold style.
Stir in the milk until batter is smooth then add blended malunggay and mix until combined. Do not overmix batter or your cupcakes will not be fluffy.
Pour into cupcake liners about 3/4 full and bake for 20-22 minutes or until toothpick inserted comes out clean.