Did you know ?
- Vitamin E powerhouse
- Aid in nutrient absorption
- Lower cholesterol
- improve heart health & reduce stroke
- help in eye health
- acts as a oral cancer defense & prevents breast cancer
Now if you are someone who does not like this fruit like my husband, does this not change you perception towards them?
As I have never used this green fruit in baking, I was on the look out for a good recipe and stumbled upon Ria's blog and got the recipe, tried it out and turned great.
To tell you more about the taste - I'd say that the chocolate almost overpowers the avocado and so even if you give this cupcake to someone who does not like this fruit they will not find out. My husband on the other hand ate it without a fuss. Like I mentioned in the title this is a butterless and eggless recipe. I am linking this to hearth & soul blog hop.
FOR THE CUPCAKES
Recipe Source - Joy the Baker Cookbook
1 C Flour
1 C Sugar
1/4 C Coco Powder
1/2 baking powder
1/2 baking soda
2 tbsp oil (flavorless)
1 tsp almond/ vanilla essence
1 tbsp vinegar
1 C water
-Preheat oven to 350 F/ 180 C and line a muffin tin/ silicon liners
- In a bowl mix all the dry ingredients, better to sieve them thrice - flour, coco, baking powder and baking soda (except sugar)
- In a large bowl mix all the wet ingredients - mashed avocado, oil, vinegar, essence, sugar and water
- Now combine the wet to the dry and fold gently (better to strain the wet, to remove lumps of avocado), need not over do this. Cupcakes taste good with less mixing
- In a ice cream scoop fill up the muffin tins and bake for 20 minutes
FOR THE AVOCADO CHOCOLATE FROSTING
Recipe Source ~ not quite Betty Crocker
This is the most simplest frosting that I ever did
1/4 C Coco
50 g sugar
1-2 tsp vanilla/ almond essence
Mix all the ingredients in a mixie or handheld blender, the mixture could be thick so it needs lot of blending.