Avocados are abundant this season and so in my spare time, I decided to make one. It just so happens that one of our neighbors harvested so much of this green yummy fruit and gave us some. Thanks to our neighbor—I was able to bake again this weekend.
I Googled for avocado cupcake recipes I could follow but I wasn’t really sure about other blogger’s version. I don’t want mine to turn dark brown because I want the finish product to retain that light green color. Other recipes also added chocolate chips or chocolate powder. In my own version, I decided to omit chocolates since this is my first attempt.
So I decided to “borrow” a basic cupcake recipe and innovate. Reading through my Yummy Magazine collection I chose to settle on a recipe first intended for a calamansi cupcake (chef Aileen Anastacio’s version). This is fairly easy to make. The moist and dense texture of the avocado cupcake is best enjoyed with a cup of coffee. It’s also not too sweet so it’s perfect for those diet-conscious.
So here’s how I did it:
2 cups all-purpose flour
1 tablespoon baking powder
1 cup butter softened
1 cup white sugar
4 regular eggs
1 teaspoon vanilla
3 small avocados, halved and mashed
- Preheat oven to 350 degrees F. Line muffin tins with paper cups.
- Combine flour and baking powder in a bowl. Set aside.
- In another bowl cream butter and sugar using an electric mixer until light and fluffy.
- Add eggs one at a time, then add the vanilla, and mashed avocados
- While the mixer is on low speed, gradually add the flour to the butter mixture a little at a time. Mix until well-combined.
- Scoop batter into paper cups and bake for 20 minutes or by applying the toothpick test. Once toothpick inserted comes out clean its already done.
- Remove cupcakes from muffin pans and allow to cool