Friday, April 11, 2014
Yes. I said it.. Avocado Cupcakes
So, I have a little bit of an obsession. My obsession with AVOCADO. Typically, I'm making guacamole with it. You might be thinking that avocado in cupcakes might be a little strange but they are actually pretty tasty! It does not interfere with the cupcake flavors, it actually adds a subtle flavor. It’s barely noticeable, yet it’s a special touch. I like to watch Cupcake Wars when there is nothing else good on television. I heard a girl talk about making avocado cupcakes and I thought that it would be an interesting idea. The technique for these cupcakes is what makes the texture so soft and smooth. Ingredients: 1 1/2 cups of cake flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup of sugar 2 eggs 1 ripe avocado 3/4 cup vegetable oil 2/3 cup of milk + 1 tbs Frosting: 8 oz cream cheese, room temperature 1 cup powder sugar 1/2 cup of butter, room temperature Pinch of salt 1 tsp madagascar vanilla Instructions 1.Preheat the oven to 350 and line the muffin pan with cupcake lines. 2.Prepare all the ingredients and have them ready before starting the batter. 3.Sift the flour, baking powder, baking soda and salt together and set aside. 4.Mash the avocado very well or even put it through food processor, set aside. 5.Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes. 6.Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined. 7.Add the avocado mash. 8.Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients. 9.Divide the batter between the cupcake cups. 10.Bake for 18-20 minutes.