Gluten-free Vanilla Magenta-colored Spinach Cupcakes with Pink Frosting

Ingredients:

• Cake Ingredients
• 3 cups malabar spinach berries and stems or leaves
• 3 large eggs
• 2 tsp vanilla extract
• 3/4 cup sugar
• 2/3 cup smooth applesauce
• 1/2 cup avocado or coconut oil
• 2 cups flour (1 cup cassava/1 cup sorghum)
• 3 tsp baking powder
• 1/2 tsp salt
• Pink Vanilla Frosting Ingredients
• 1/2 stick butter
• 2 cups powdered sugar sifted
• 1 tsp vanilla
• 1 Tbsp milk
• 1 Tbsp malabar spinach berry juice (optional)

Directions:

1. Preheat oven to 350. 
2. Steam spinach or berries/stems for 12 minutes. If using spinach berries, save a bit of the juice. Then puree the spinach without water. Set aside.
3. Beat the eggs, oil, vanilla, applesauce, and sugar together. Add spinach puree.
4. Blend dry ingredients together. Then add to the wet ingredients. 
5. Pour into muffin cups. Cook 12 or more minutes until a toothpick comes out clean.
6. Mix all of the frosting ingredients together until smooth. Frost the cupcakes when they are cool.