Dinner Party Recipe : Broccoli Cupcakes with Carrot Puree and Olive tapenade Hummus

So tonight, I’m having a dinner party, and I’m serving one of my all time favorite recipes. And I thought, I just have to share these with you again. They’re just that fabulous:)

Sometimes, things aren’t what seem….so whimsical! Like this “cupcake”:) luxurious and cream carrot Puree and Creamy Olive Tapenade Hummus! It’s actually made of veggies!!! And it’s savory!

savory cupcakes…who knew!!

Here’s what you need:

“Cake:”

1 stalk of broccoli, broken into florets and steamed

3 green onions, sliced

2 garlic cloves, grated

2 Tbsp almond flour

3 egg white ((Vegan option: 1 cup tahini))

1 teaspoon mixed herbs

salt and pepper

“pureed caroot:”

2 large carrots, peeled, chopped, and steamed

1/4 cup raw cashews

salt and pepper

what a plate!  What a easy recipe!

steam your broccoli until it is barely tender. (It will finish cooking in the oven). Shock it under ice-cold water, drain it, and pat dry. Then put it in your food processor, and pulse until it looks shredded. (The stage before “pureed.”) Transfer it to a medium-sized bowl, and add your egg whites, almond flour, garlic, green onions, salt (about 1/2 – 1 tsp), herbs and pepper. Then rinse out your food processor — you will use it again.

Scoop 1/4 cup of the mixture into a olive-oil-sprayed muffin tin. Mist the tops with olive oil, and then bake for 30-35 minutes, until the tops are golden brown!

so fun!

Finally, the “puree” Steam your carrots until they are tender, about 5 minutes.  Shock them under ice-cold water, drain, and pat dry. Then, puree in the food processor with your cashews and about 1/2 tsp salt and several cracks of black pepper. Puree until smooth and creamy!

Let the cupcakes cool, and then carefully take them out of the pan. I did this by putting a plate upside-down over the muffins, and then in one circular motion, flip the muffins onto the plate. They should fall right out!

the light reflecting off the lake!

To assemble: Put the “puree” into a ziplock bag, and squeeze it down to one corner. Then, snip off the corner, and you will have made a makeshift pastry bag! Then, you can pipe the frosting onto your cupcakes or under the cupcakes!

broccoli “cupcakes” with carrot “puree!”

This meal was so whimsical and fun! It pairs fantastic with Olive Tapenade Hummus from AllThatDips. And it was sooo tasty. The “cake” was packed with a wonderful savory flavor from the broccoli and garlic. There was a slight oniony undertone from the green onions. And the outside had a beautifully golden crust that was slightly crunchy, and the inside was soft and chewy!

gluten free, and body ecology diet friendly!

And then the puree was just phenomenal! The color was gorgeous and the flavor was outstanding! There was just a hint of natural sweetness from the carrots, and the cashews gave it a creaminess that was out of this world! The texture was luxuriously rich and creamy. Together with the broccoli, it was a magnificent flavor explosion!