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AVOCADOS
Level 2
Chocolate Avocado Cupcakes
Yields 14 cupcakes
By Julie Van Rosendaal of Calgary: cookbook author, food and nutrition columnist on the Calgary Eyeopener
on CBC Radio One, contributor to the online cooking series, Good Bite and Babble's The Family Kitchen, and
co-host of the TV cooking show, "It’s Just Food" on Viva Network. Follow her on her blog,
Julie Van Rosendaal writes: "If you’re an avocado fan, you’ve likely had overripe avocados in your fruit bowl, having turned perfectly soft when you weren’t ready for them, getting softer and softer when there was no opportunity for guacamole in sight. One solution? Puree those creamy avocados and use them in chocolate cupcakes. Rich and high in heart-healthy fats, they blend right in, adding richness and nutrients to wee chocolate cakes. Add nuts or chocolate chips and serve these as-is, or frost for a birthday party."
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 Tbsp. baking powder
1 cup sugar
1/2 tsp. salt
1 medium overripe Mexican Avocado, pureed*
3 large eggs
3/4 cup melted butter or vegetable oil
1 Tbsp. vanilla
3/4 cup milk
- Place oven rack in middle position and preheat oven to 375°F. Line cupcake molds with paper cups.
- In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt. In a 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. Fill prepared muffin cups almost to the top.
- Bake cupcakes for 20 to 25 minutes or until springy to the touch. Cool before frosting.
*Use a sharp knife and cut into 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.
