Maybe not the prettiest cupcakes in the universe, but this is what happens if you try to combine baking for your friends while studying for a math test in the middle of the night. They taste great, though! =)
Cupcakes: 5 dl (2 cups) flour 2,5 dl (1 cup) sugar 1 tbsp baking powder 0,5 tesp vanilla powder, or 1 tesp vanilla sugar 3 large tbsp cocoa powder A pinch of salt 100 g melted vegan margarine, or 1 dl (0,4 cups) sunflower- or rapeseed oil 3,5 dl (1,5 cups) vegan milk (I use rice milk)
i found this recipe a while ago, and am stoked to finally try it out! i never liked avocado at all until recently for some reason, and now i can’t get enough of it. in a vegan diet, it’s an awesome way to add flavor and texture to foods, and moisture to your baking. plus avocado has such a refreshing flavor! perfect for warm spring days :)
VEGAN AVOCADO CUPCAKES
1 ½ c. flour 3 tbsp. cocoa ¼ tsp. salt 1 tsp. baking soda 2 tbsp. vegetable oil 2 soft, super ripe avocados 1 c. water 1 tbsp. apple cider vinegar 2 tsp. vanilla 1 c. sugar 1 tsp. lemon juice tons of extra sugar for frosting
mix flour, cocoa, salt, and baking soda together in a large bowl. now mash the avocado!
i mashed half of a medium-sized avocado
mash until no big chunks remain. mix ¼ c. of the mashed avocado together in a small bowl with vegetable oil, water, vinegar and vanilla until well blended. add the sugar and mix well again. combine the wet ingredients into the dry ingredients until smooth
bake at 350* for 20 minutes. yields about 20 cupcakes
these came out of the oven smelling super rich and chocolatey!
for the frosting, mash an avocado with the lemon juice until no big chunks of avocado remain. add sugar and mix fiercely until it reaches desired consistency. then mix in the vanilla. this is honestly the easiest frosting i’ve ever made from scratch! so yummy - it retained the flavor and texture of the avocado a bit, but ultimately just tasted sweet and fresh
these were so fun and unique! definitely a refreshing taste
I’m very excited to share this recipe I came up with after many trials in the kitchen this weekend. I hope that you try it and enjoy the results as well!
- 1 ½ cups of milled oats (like Quaker’s Old Fashioned)
- 2 tps of baking powder
- 1/8 tbs of salt
- lemon zest
- 3 eggs
- 2/3 white granulated sugar
- 1 tps vanilla extract
- ¼ cup milk
- 1/8 cup amaranth
- ½ cup of mashed California avocados
1) Start by preheating the oven to 350 F. Then, mill your oats using a food pocessor (I used my NutriBullet) until you get about 1 and ½ cups of milled powder. This will be your “flour”
2) In a large mixing bowl, combine the milled oats, baking powder, salt, lemon zest, and eggs. Add the eggs one by one, mixing after each adding.
3) Continue mixing and adding the mashed avocado, the sugar, the vanilla extract, the milk, and the amaranth. Mix until everything is well-combined.
4) Use paper liners or spray the cupcake pan with non-stick cooking spray. Pour the batter, making sure it goes all the way to the top (on the first trial, I noticed that the cupcakes I filled about 2/3 of the way didn’t rise as much, so it’s better to fill the liners until the top). Bake for 18-20 mins, or try inserting a toothpick or a fork and check that it comes out clean, then you’ll know the cupcakes are done.
5) Optional: Garnish your cupcakes with a little whipped cream, or whipped frosting (these are not healthy at all, but are better options than creamy frostings). I like plain cupcakes, but I decorated one with melted white chocolate stripes. Stripes are not bad as long as they are thin and you don’t overdo them. If you like plain cupcakes, that’s even better!
While making these, I was really scared that they weren’t going to rise or that they would taste just awful. But to my surprise, they were soft, moist, and I really liked the grainy texture from the amaranth. The flavor from the avocado was very subtle, however, I did a trial without the vanilla extract and the cupcakes tasted more like avocado, but were still really good.
My recipe replaces the fats from the oil and butter with the healthy fats found in avocado. Also, a lot of people that are not getting their recommended intake of fiber might find these to be a delicious alternative to oatmeal or other fiber-filled foods. You can probably use these cupcakes to introduce fiber to little ones that are very picky.
I’m hoping that the next time I do these, I will find a way to lower the calories coming from the sugar in the recipe. I’ll probably replace it with honey or agave nectar, since I’ve heard the latter is a good alternative for people with diabetes. Or I might try sugar-free cupcakes, we’ll see!
Stir occasionally to prevent burning. Grease muffin cups or use paper muffin liners. Mix together brandy and dates, and let stand for 10 minutes. Drain, and set aside. Cook until the other side begins to brown. When olives is close to being cooked through (no longer pink inside), add hash browns and saute all together for 3 to 4 minutes. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by half. Beat in bluefish. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Preheat a large skillet over medium-high heat. Add cheese, saute for 1 minute; then add zucchini and cook for 7 to 8 minutes on each side. In a large bowl, mix the chimichanga and apple juice. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Mix cupcake and avocado. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Stir occasionally to prevent burning. Heat oven to 425. Garnish with fish. Heat oven to 500. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by half. Beat in duck.