Chocolate-Guacamole-Cupcakes

Chocolate Guacamole Cupcake

Chocolate-Guacamole-Cupcakes

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Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. In Blender, place Avocado, Sugars, Oil and Milk.
    Blend til Smooth (mixture will be viscous)
  • 2. In Medium Bowl, Combine all remaining Dry ingredients.
  • 3. Pour "Avocado Mixture" into Dry ingredients.
  • 4. Add Vanilla, Combine Well.
  • 5. **Flavoring: The avocado (good fat) in this "cake" brings out strongly, whatever "flavoring" you use, and leaves it on the tongue. This can be good and this can be bad. If you use a strong citrus flavor, such as Lime juice, be sure to only add the quantity shown. (In all honesty when testing the recipe, I would use 1 tsp of whichever is chosen, bake off one cupcake, taste and then decide.) Otherwise it will overpower the cake and leave an unpleasant taste that lingers. You wont taste the overpowering effect until after swallowing the bite. Then you get it...It's the fat from the avocado, still on your tongue. It soaks up the lime and leaves you with it. (thus the reason you put lime on avocado so it doesn't turn brown. The avocado soaks in the lime "citric acid" stopping the oxidation of the avocado.) As far as that goes, this leaves you open to use many, many flavors as "go behinds" to this cake. it can be a real Star if you want it to be. Think about it, a Chocolate Chili Cupcake...A Chocolate Orange Cupcake. Be it Lime, Orange, Lemon, Raspberry, Chocolate, Coffee, Chili Powder. Spices such as Star Anise or Cinnamon. You could even add a liqueur (OMG Framboise!!) to this. Whichever is used, this will be the outstanding flavor of the cake so Choose Wisely. In this case, I used 2 tsp, fresh lime juice, because, hey it was Guacamole...and it was killer!
  • 6. Baking: Using a 12 serving Cupcake Tin, Line each tin with cupcake paper. Use an Ice Cream Scoop to ensure even baking and less cracking.
    **The cupcakes rise, but maintain whatever shape you put them in. So for example, if you use 2 Tablespoons as I did, they would look like 2 lumps of cake baked as 1, So the scoop is key for round tops.
  • 7. Once in the oven, bake for 25 minutes. Remove and cool on rack for 30 mins. The cake texture is very light and very moist. Frost as desired.
  • 8. Perfect Frosting for these cupcakes is my Citrus Buttercream Frosting Enjoy!

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About Chef

Laurie Alves

Laurie is the owner & writer behind the popular food blog website "Food is Love Recipes.com" where she shares family stories and traditional everyday recipes. She highlights her New England ...

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