By Aiko Lyne
Pastry Chef | Emmer & Rye

Learn more about the chef

Superfood Parmesan Cupcakes
Ingredients Needed:
8oz Greens, blanched
1 Cup Grapeseed Oil
342g granulated sugar
4 each eggs 
244g All Purpose Flour
58g Sonoran
1tsp Salt
1tsp Baking Soda
1/4 Cup Crème Fraiche
Black Pepper to taste
Parmesan Cheese
Lemon Zest​
​
Method:

• Preheat oven to 350ºF
• blend greens with oil
• whisk together sugar and oil
• add eggs
• fold in dry ingredients
• fold in crème fraiche
• scoop batter into sprayed cupcake tins
•  crack fresh black pepper on top of cupcakes before baking
• bake for 15-20 minutes until just done
• allow to cool

​
​Crème Fraiche Topping
Ingredients Needed:
1pt crème fraiche
Salt to taste

​Method:

• season crème fraiche with salt

Finishing Cupcake

• top cupcakes with the crème fraiche topping
• grate parmesan and lemon zest on top of cupcake