- Preheat oven to 180 C. Place the cupcake cases in the holes of the muffin tin.
- In a bowl mix together the flour, cocoa, salt, baking powder and baking soda.
- In another bowl whisk together the sugar, oil, mashed avocado, vinegar and vanilla, then add the water. Sift in the dry ingredients, then whisk until smooth.
- Scoop the batter with the ice cream scoop into the cupcake cases and bake for about 35 minutes.
- Let the cupcakes stay in the tin for another 5 minutes before taking them out on a cooling rack to cool down completely.
- Peel and pit the avocados and smash it with a blender.
- Add the lemon juice, this will prevent to change the fresh green colour to brown. Then add the powder sugar, double cream and mix it with the electric mixer. This avocado frosting tastes like a fresh lemonade and is very delicious with the chocolate cake.
It’s pure coincidence that I made these cupcakes so close to the British Bonfire Night. Truth is I was kind of challenged to make this by a friend, and the fact that I made them now has nothing to do with Bonfire Night.
The Máglyarakás Cake is very traditional in Hungary. Specially in schools at meal time, because it is made of left over bread, croissons, brioche, etc… It is a great recipe to use leftover food. And very delicious! My friend told me I should try to transform this cake into cupcakes and I excepted the challenge 🙂
- Take a cupcake tin and grease the holes with butter. Sprinkle in each hole a tsp of breadcrumbs and shake it so it sticks to the sides. Preheat oven to 180 C.
- Heat the milk and cream on medium in a saucepan with 3 Tbsp sugar.
- Put the egg yolks into a bowl then add the vanilla, 3 Tbsp sugar, lemon zest and whisk briefly, then add the milk and stir all together.
- Cut the croissants in cubs and then mix with the milk mixture and leave it to soak for about 5 minutes, then using an ice cream scoop arrange nicely on the bottom of the cupcake tin.
- Peel the apples, remove the cores then slice finely. Heat the butter in a saucepan, add the apple slices, 2 Tbsp sugar and cinnamon. Heat on medium for about 5 minutes until gets soft but not mushy. Sprinkle the top with the almond flakes.
- Place the tin in the oven and bake for 35-40 minutes. When done let it cool a little, place them on a baking tray.
- Before the end of baking put the egg whites into a bowl and using the electric mixer whip it with the icing sugar for about 10 minutes until is shiny and firm. Add 2 Tbsp jam and fold in carefully.
- Spoon the egg whites over the top of apples, and arrange it nicely: you can make patterns with a fork or just make it rustic with the back of a spoon. I used an icing bag with a decorator tip at the end and tried two different designs.
- Put it back in the oven for only few minutes. Watch them closely because they shouldn’t burn only get a golden and crispy look.
- These are best when served warm.
There is a lovely magazine called Daphne’s Diary where I found these pumpkins. I enjoyed cutting out and putting them together.
Since lately I don’t make cake toppers from fondant too often (which means less sugar intake for my kids, so overall is not a bad thing), I thought I will use the pumpkins on something because they compliment autumn so well.
Now about the cake. For a change I didn’t bake these, but bought a finest quality Coffee and Walnut cake from the store and using a round food ring I cut out four identical mini cakes and placed the paper pumpkins on top. I chose coffee and walnut cake because the flavour and colours fits this season perfectly.