Heat oven to 180C.

Whisk the eggs and vanilla until creamy.

Add the sugar and continue whisking until pale and fluffy.

Add the yogurt, puree of spinach, and stir lightly.

Sift the flour with baking powder, cornstarch and baking soda, add to the mixture and stir lightly, spoon it in the cup cake baking molds.

Bake in the preheated oven for a period of 25 to 30 minutes.