I have been wanting to try this out for a while now. Chocolate and avocado. I don't see how you could go wrong with that combination!
I procured a recipe from this blog:
http://www.notquitenigella.com/2009/09/18/chocolate-avocado-cake-with-avocado-buttercream/
I was originally going to make a cake, but I only have One 9" cake pan at the moment so, at the last minute I decided to make cupcakes instead.
- 3 cups all-purpose flour
- 6 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups brown sugar
- 1/4 cup vegetable oil
- 1/2 cup soft avocado, well mashed, about 1 medium avocado
- 2 cups water
- 2 Tablespoons white vinegar
- 2 teaspoons vanilla extract
2. Sift together all of the dry ingredients except the sugar. Set that aside too.
3. Mix all the wet ingredients together in a bowl, including the super mashed avocado.
4. Add sugar into the wet mix and stir.
5. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
6. Pour batter into greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
So this recipe worked out fine for cupcakes. Baked them 30 minutes and they came out perfect. Very moist and delicious! And Vegan!
Then I messed up the whole vegan thing with my frosting. Well, once again I veered from my original plan. I was planning to make a vegan avocado frosting, but I didn't have a lemon, which was part of the ingredients. I didn't feel like going to the store, so I decided to look for recipes that would utilize ingredients I had on hand. I found a peanut butter glaze that my instincts told me would go perfectly with the chocolate cupcakes:
http://www.recipegirl.com/2011/03/28/chocolate-chip-peanut-butter-pound-cake-with-peanut-butter-glaze/
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
My instincts proved correct!
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