Coco: I still haven’t tried to make this yet but I love Okra and I love cupcakes.. what could go wrong?

Cupcake Project | April 7, 2011 by Stef


Yield: 12 cupcakes

Cupcake Ingredients

  • 1/2 C flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground fennel
  • 1/4 tsp ground ginger
  • 3/4 C sugar
  • 1/2 C unsalted butter (room temperature)
  • 2 eggs
  • 1 C ginger ale
  • 1 C pulverized raw okra (okra that’s been chopped and food processed so it looks like guacamole – I pulverized part of a defrosted bag of frozen okra)

Fennel Frosting Ingredients

Note: Double this recipe if you like to use a lot of frosting.

  • 8 oz cream cheese (room temperature)
  • 1/2 C unsalted butter (room temperature)
  • 2 C powdered sugar
  • 1 tbsp ground fennel


Cupcake Instructions

  1. In a medium-sized mixing bowl, mix together the flour, baking soda, baking powder, salt, fennel, and ginger. Set aside.
  2. In another medium-sized mixing bowl, mix the sugar and butter until light and fluffy.
  3. Mix the eggs into the butter/sugar mixture one at a time.
  4. Alternately mix the flour mixture and the ginger ale into the wet ingredients until just combined.
  5. Fold in the okra.
  6. Divide batter evenly between 12 cupcake liners.
  7. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.
  8. Immediately remove hot cupcakes from tins and set on paper towels to remove moisture at the bottom of the wrappers. Don’t be alarmed by the puddle of okra “pee” left behind in the cupcake tin – just rinse it off down the drain.

Fennel Frosting Instructions

  1. Mix cream cheese and butter until light and fluffy.
  2. Slowly mix in powdered sugar (add more than 2 C if you prefer a thicker frosting).
  3. Mix in fennel.
  4. Pipe or spread on cupcakes.