After writing a few days ago regarding the “spinach cookies” that weren’t, I wanted to share the recipe that I mentioned for cupcakes.

You can make the purple puree in advance and have it hiding in the refrigerator so nobody suspects a thing, then slide it in your cake batter and quickly wash out the bowl that had the puree in it! Sneaky…

From the book, The Sneaky Chef To The Rescue, by Missy Chase Lapine, here is the recipe for Purple Puree:
spinach blueberriespurple puree
3 cups raw baby spinach leaves, no stems
1 1/2 cup blueberries fresh or frozen
1/2 teaspoon lemon juice
1-2 tablespoons water
Rinse spinach well and drain, even if the package says prewashed. Place spinach in the food processor and pulse a few times. This will significantly reduce the spinach. Next add the blueberries, lemon juice and 1 tablespoon water, puree on high until smooth as possible. If needed add one more spoon water. Scrape down sides of bowl to get it all consistent.
This recipe makes 1 cup of puree. It will keep in the fridge for 3 days or freeze in 1/4 cup portions.

Per 1 cup – Calories 145, fat 1.1g, fiber 7.2g, total carb 35.0g, protein 4.2g, sodium 73mg, cholestrol 0mg, calcium 102mg.
Next take out a box cake mix – chocolate, has to be chocolate.
follow the directions on the box but subsitute part of the oil and part of the water for 3/4 cup of the puree. Now that is what I did, because I feel that cakes need alittle oil in them. Missy, aka Sneaky Chef uses no oil and just the water. So you do what you like best!
Here are the cupcakes:

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I cut one open so you can see – no tell-tale signs of veggies! I made 12 cupcakes(half a box mix) and the guys each ate two and me, one. Yummy!
This morning I ate a half for breakfast, hey they are good for you. Who says you can't have chocolate for breakfast! Enjoy!!!

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