We bet youve never seen cauliflower like this before! Hidden inside these zesty cupcakes, cauliflower makes the texture extra moist and yummy.
- Preheat oven to 180C or 160C fan-force. Line a 12 hole muffin pan with paper cases.
- Finely grate orange and lemon over a large bowl. Juice orange and lemon. Add 2 tablespoons of juice of each fruit. Process cauliflower in a food processor until very finely chopped. Add to rind and juice. Stir to combine.
- Whisk sugar and eggs until combined. Add vanilla bean seeds and oil and whisk to combine. Add cauliflower mixture (including the juice) and whisk to combine. Sift flour and salt over egg mixture. Stir until just combined. Divide batter between paper cases. Bake for 20 minutes or until a skewer inserted in centre comes out clean. Cool cakes in pan for 5 minutes. Transfer to a wire rack to cool.
- To make cream cheese frosting, whisk cream cheese, icing sugar and lemon juice in a large bowl until combined. Spread over cooled cupcakes. Decorate with orange and lemon zest.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set