AVOCADO CUPCAKES
These golden-green spiced cupcakes are topped with delicious cream cheese frosting. No one will guess avocado is the star ingredient!
Provided by jmd5102
Categories Desserts Cakes Cupcake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cups of a muffin pan with nonstick spray and line with paper liners.
- Combine flour, cornmeal, nutmeg, and allspice in a bowl and whisk for 10 seconds to blend. Reserve 2 tablespoons of mixture in a bowl.
- Add nuts to the bowl with the reserved flour and toss to coat. Set aside.
- Pour buttermilk into a bowl and add baking soda. Stir in avocado pieces.
- Cream butter and sugar together in a bowl using an electric mixer on medium speed for 1 to 2 minutes. Turn the mixer to the lowest speed and add eggs 1 at a time, letting the first one fully incorporate before adding the second. Alternately add the flour and buttermilk mixtures in about 4 additions each. Stop the mixer and scrape down the sides of the bowl, making sure there are no clumps at the bottom. Mix on medium speed for 15 seconds. Fold nuts into the batter.
- Use an ice cream scoop to deposit batter into the prepared muffin tin cups.
- Bake in the preheated oven until tops are golden-green and a toothpick inserted comes out clean, 18 to 24 minutes.
- Let cupcakes cool completely, about 30 minutes. Top each with cream cheese frosting.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 44 g, Cholesterol 38.6 mg, Fat 15.3 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 152.5 mg, Sugar 31.5 g
CHOCOLATE-AVOCADO CUPCAKES
Satisfy your chocolate cravings while benefiting from the heart-healthy goodness of avocado. This easy and delectable cupcake will surely become a favourite with your friends and family!
Provided by avocadosmexico
Categories Dessert
Time 1h
Yield 14 cupcakes
Number Of Ingredients 10
Steps:
- Place oven rack in middle position and preheat oven to 375°F (190°C).
- Line cupcake moulds with paper cups.
- In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt.
- In separate bowl, combine avocado, eggs, butter, vanilla and milk until well blended.
- Add liquids to dry ingredients and mix with rubber spatula until dry ingredients are moistened. Batter may look lumpy. Do not over-mix.
- Scoop batter and fill cups almost to the top. Bake immediately.
- Bake cupcakes for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into the cupcakes centre.
- Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.
- Makes about 14 cupcakes.
- Tip: For a lactose free version, substitute margarine for butter and soy milk for skim.
- *To puree avocado, use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves-one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out. Then, puree the avocado in a food processor.
PASSION FRUIT CUPCAKES WITH AVOCADO BUTTERCREAM FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin or line with parchment paper.
- Blend the eggs, oil, granulated sugar and vanilla in a mixer. Add the flour, baking powder, gelatin and salt. Add the rum and blend until smooth. Do not over beat. Fill the tins halfway full with batter and bake until a toothpick inserted comes out clean, 15 to 18 minutes.
- For the frosting: Cream the confectioners' sugar, butter and meringue powder until creamy and fluffy in a mixer. Add the vanilla and lime juice, cream until well blended. Mix in the avocado until smooth. Do not over beat. Add salt to taste.
- Frost each cupcake with the frosting.
CUPCAKES WITH AVOCADO BUTTERCREAM
Avocado might seem like an unexpected ingredient to add to frosting, but its lush texture, when processed with butter, makes for the richest, creamiest frosting imaginable. A bit of avocado flavor remains, adding complexity to the vanilla-orange cupcakes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 12 standard or 24 mini cupcakes; about 2 cups frosting
Number Of Ingredients 14
Steps:
- Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line one 12-cup standard muffin tin or one 24-cup mini muffin tin with cupcake liners, and spray with cooking spray.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs and sugar in a large bowl until light and foamy, about 1 minute; while still whisking, gradually add the butter, then the vanilla and orange zest. Add half the dry ingredients to the wet ingredients, and stir with a spoon to combine. Add the milk, then the remaining dry ingredients, and stir to combine, but don't overmix.
- Divide the batter evenly among the cups in the prepared tin. Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes (10 to 12 minutes for minis), rotating the tin halfway through. Let the cupcakes cool in the tin on a cooling rack for 10 minutes, then remove them from the tin and let them cool completely on the rack.
- Meanwhile, make the frosting: Process the avocado flesh and the butter in a food processor until completely smooth. With the processor still running, slowly pour in the cream. Add the confectioners' sugar, and pulse until light green and completely combined, about 1 minute. Cover and refrigerate until ready to use. Spread the frosting on the cooled cupcakes.
CHOCOLATE AVOCADO CUPCAKES
Categories Cupcake
Number Of Ingredients 11
Steps:
- 350 degrees In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Set that aside too. In a large bowl beat together the sugar, applesauce, mashed avocado, water, vinegar, and vanilla until well blended. Mix the dry ingredients into the wet with all at once and and beat with a whisk (by hand) until smooth. Bake 12 minutes
RED VELVET MINI CUPCAKES (WITH HIDDEN AVOCADO)
I found this in the Weis Markets Healthy Bites magazine. Regular red velvet cupcakes get a makeover with the addition of avocado. It adds a healthier fat tobkeep the cake moist and a serving of veggies. Kids will never suspect a thing!
Provided by PSU Lioness
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, cream sugar and avocado.
- Add egg, red food coloring, vanilla and vinegar; beat to incorporate.
- In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.
- Add half of the buttermilk and half of the dry ingredients to the avocado mixture; stir to combine.
- Add the remaining buttermilk and dry ingredients and stir to combine.
- Spoon batter into 1 1/4" - 1 1/2" paper-lined muffin tins, about 1 tbsp per cupcake.
- Bake at 350 for 20 minutes until lightly golden brown. Cool before frosting.
- To make the frosting, in a medium bowl, beat the cream cheese, butter and avocado puree until fluffy.
- Beat in the powdered sugar, honey and vanilla.
- Refrigerate for 30 minutes before using.
Nutrition Facts : Calories 107.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 11.5, Sodium 58.6, Carbohydrate 21.6, Fiber 0.4, Sugar 16, Protein 1.5
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