I had quite a few avocados that were turning to mush and I had run out of ideas on what to do with them so I decided to use the trusted google and source for some online ideas. Which led me to this recipe of making something unhealthy into an healthy treat, well at least part of it was healthy.
Since the avocado frosting was going to be the star of this recipe I decided that a plain vanilla flavoured cupcake would compliment it. I chose this recipe of the crabapple cupcake recipe book I had.
Vanilla Cupcakes:
Ingredients:2 3/4 cups plain flour
2 teaspoons baking powder
200g softened unsalted butter
1 3/4 caster sugar
4 eggs
1 tablespoon vanilla extract
1 cup milk
Method:Preheat oven to 170. Line two 12 hole muffin trays with cupcake papers.
Sift together the flour and baking powder. In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar a third at a time, beating for 2 minutes are each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. Add eggs one at a time, beating fr 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour to the cream mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined; do not over beat as this will toughen the mixture.
Spoon mixture into cupcake papers, filling each about three-quarters full. Bake for 18-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.
2 teaspoons baking powder
200g softened unsalted butter
1 3/4 caster sugar
4 eggs
1 tablespoon vanilla extract
1 cup milk
Method:Preheat oven to 170. Line two 12 hole muffin trays with cupcake papers.
Sift together the flour and baking powder. In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar a third at a time, beating for 2 minutes are each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. Add eggs one at a time, beating fr 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour to the cream mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined; do not over beat as this will toughen the mixture.
Spoon mixture into cupcake papers, filling each about three-quarters full. Bake for 18-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.
Chocolate Avocado Frosting
1/2 cup mashed avocado (this was 1 small avocado for me)
1/4 cup cocoa powder
1/4 cup honey (use agave for a vegan version)
1 tsp vanilla
1/2 cup plain greek yogurt
1/4 cup chocolate chips, melted
Add avocado to food processor and process until completely smooth with no clumps. Add all remaining ingredients. Process until a smooth and creamy texture is achieved. Frosting should be thick enough that you can hold it on a knife upside down without it falling off and silky smooth. Transfer into desired container and store in fridge until using time. Use as you would normal frosting. Recipe yields about 1 1/4 cups.
I'm surprised at how good the frosting tasted, it did not have a hint of avocado and blended really well with the dark cocoa and chocolate. I was also expecting the frosting to be runny but it set pretty well on the cupcakes. I'm definitely going to be using this frosting a lot more than the usual butter or cream cheese.
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