I’ve planned to make these for a long time ago, ever since my friend sent me a recipe about avocados in a chocolate cake.
The day has finely come this weekend and I made them for another friend’s birthday.
I never eat avocados as a desert before, but I often make guacamole, because I love it so much and I can’t get enough of it. Anyway, avocados can easily go as a fruit as well as vegetables, and this time I used them as fruits.
This recipe needs 3 very ripe avocados (one in the cake and two in the frosting). I must say that these cupcakes are not ordinary cupcakes, they are very natural in flavour and colours, they are healthy, they are vegan (as no eggs used), and they are special in a wonderful way.
– 1,5 cup flour
– 3 Tbsp cocoa powder (unsweetened)
– 1 tsp baking powder
– 1 tsp baking soda
– 1 cup brown sugar
– 30 ml vegetable oil
– 1 soft avocado mashed
– 1 Tbsp vinegar
– 2 tsp vanilla extract
– 1 cup water
– 2 ripe avocados
– 2 Tbsp lemon juice
– powder sugar (the more you put, the thicker your frosting will be…and sweeter of course)
–100 ml double cream
- 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.