Tuesday, October 26, 2010

Avocado and Chocolate Cupcakes



We live near an avocado farm, so we always have avocados coming out of our ears!

I am always trying to think of new ways of eating and cooking with avocados. Chunky salsas, dips and  salads. But I came across this from Not Quite Nigella, chocolate avocado cake with avocado buttercream which lead me to this from Joy the Baker vegan chocolate avocado cake and avocado pound cake.

I have been so busy with other things like moving and my new baking job that I forgot all about the delicious and quite unusual avocado delights.

I couldn't wait to try my take on the avocado baking! Avocados and baking is pure genius, there are oily enough to keep the cupcake moist, but also have minimal flavour, to be able to add them to sweets.


Makes 24 cupcakes

2 1/2 cups self raising flour
1 teaspoon baking powder
1/2 cup almond and pistachio meal, I blend my own mix using equal portions of each
150 grams butter softened
1 cup caster sugar
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 medium sized ripe avocados, pureed or smashed with a fork. Depending on if you want it completely smooth or not. I found mashing it with a fork sufficient.

Chocolate and avocado buttercream
2 cups icing sugar
1/2 medium avocado
1/2 cup cocoa
100 grams butter softened
milk, enough to make it a smooth creamy icing 1-2 tablespoons
vanilla extract


Preheat the oven to 160C fan forced.
Beat the sugar and butter together until creamy. Add the eggs one at a time and beat until light and creamy, add the vanilla extract and the avocado.



Combine the flour, baking powder and nut meal in a small bowl. Add to the avocado mixture 1/3 at a time alternating with the buttermilk.

Spoon into patty cases, and bake for 20 minutes. Set aside to cool completely.

Beat the avocado, icing sugar, cocoa, vanilla, and butter adding milk slowly as you beat to make a smooth icing. I used about 1/4 cup milk.

Beautiful smooth and delicious icing, one of the best I've tasted. The avocado gives it a lovely creaminess.


  



I did notice that these cupcakes are best eaten on the day they are baked. The guys I bake for didn't have a problem scoffing the lot within an hour! 


And yes mum a couple are missing cause I couldn't resist this time!! You would've done the same trust me :)

10 comments:

  1. These look fabulous! I love baked goods with avocado. yum :) I would have done the same too, it is all in the name of tasting your product ;)
    Heidi xo

    ReplyDelete
  2. This sounds like the most amazing recipe ever. I can't wait to try it - I bet it would taste delish with a salted caramel frosting too. Or even a salted chocolate frosting. I can't wait to try your original recipe. It's going to taste nummy!

    ReplyDelete
  3. Heidi- if you don't taste test....who will hehe :)

    And thanks Anne-Marie, thats an awesome idea about the frosting, I will try that next time! mmmm salted caramel....

    ReplyDelete
  4. Aww thankyou for the shoutout :) You are so clever adding cocoa to the icing! I think that is the trick! Oh btw I don't think there is a measure of avocado for the icing ;)

    ReplyDelete
  5. Haha thanks for that Lorraine! Not myself recently :)

    ReplyDelete
  6. Eeep! So cute! I've never been a fan of avocado in general but I would be all for eating it in the form of sweet-magical-baked-cupcakes! Pretty awesome piping, too!

    ReplyDelete
  7. Interesting mix! I shall try them :)

    ReplyDelete
  8. Thanks Hannah. These are wonderful cupcakes, really worth a try, they stay so moist and chocolatey. Ifyour not too big a fan of avocado, you could add cocoa to the cake batter also....

    ReplyDelete
  9. I never would have thought to use avocados in baking! How unique! I will keep this in mind next time I need something new to try!

    http://pancakestacker.blogspot.com

    ReplyDelete
  10. pancakeSTACKER, once you get past the fact your using avocados, it is really worth it!

    ReplyDelete

Note: Only a member of this blog may post a comment.