In one, cold Friday evening I was dipping into cookbooks and suddenly I decided that I bake something sweet. This is quite unusual, because I really don’t like eating sweet things. I prefer spicy savoury dishes.
I don’t know why I stared to read the sweet part of every cookbook. Maybe because I like baking at night or maybe I had low blood sugar.
Finally, I found an amazing recipe: lemon cake with pomegranate from “Big Vegan”. I almost decided to do it, but then few pages later I saw this outstanding recipe for avocado cupcakes. And it won the competition.
I suspected that the cupcakes would be green thanks to avocado, but I didn’t think that the frosting can be so lively green. The cupcakes themselves are not very intense, but this frosting is really a beautiful thing.
The other thing I have to admit is that this cupcakes are the sweetest thing I’ve ever made. And one again the main role in this plays the frosting. Cupcakes are more buttery and mild in taste, and really soft.
These cupcakes are prefect companion for strong coffee!
Recipe is from cookbook “Big Vegan”
1 3/4 cup all-purpose flour (250g)
2 tsp lime zest*
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
1 ripe avocado
1 cup sugar (200g)
1 cup vegetable milk (240ml)
1 tbsp lime juice*
1/2 tsp vanilla extract
1 ripe avocado
2-4 tbsp lime juice*
2 1/2 cup icing sugar
*you can use lemon instead of lime
In the large bowl, combine the flour, lime zest, baking powder, baking soda and salt. In the medium bowl blend awocado until smooth, then add canola oil, sugar, lime juice, milk and vanilla. Mix well.
Add the “wet” avocado mixture to dry ingredients in the large bowl. Mix well and mash all the lumps. Divide the batter among the prepared cups and bake in 350F/180C until a toothpick inseretd in the center of cake comes out clean (about 20 minutes). Let cupcakes cool.
In small bowl blend avocado with lime juice and icing sugar. Cover and refrigerate until cupkaces are completely cooled.
Spread about tbsp frosting on each cupcake. Store covered in the refrigerator.
1 cupcake with frosting:
protein: 3 g; fat: 6,3 g; carbohydrates: 55 g, fibre: 19 g;
iron: 1,4 mg; calcium: 33 mg; zinc: 0,6 mg