I love avocados. What a powerhouse of nutrients (including good fats) and what an amazing taste. I love avocados sliced on sandwiches, in salads and, of course, in guacamole.
I recently returned from the American Dietetic Association’s Food & Nutrition Conference & Expo where there were lots of avocados on display. I sampled these tasty mini cupcake at the booth for Hass Avocados and I just had to share. Certainly there are healthier ways to enjoy your avocados, but I thought this was a unique idea. The frosting was particularly good and could be used on your favorite cake recipe (like a dense nut-studded carrot cake). I also really liked this mini size for cupcakes. Just the perfect amount for a sweet treat, 70 calories per serving.
1 1/2 cups sugar, granulated
4 oz. peeled and seeded Fresh Hass Avocado, pureed
1 1/2 tablespoons red food color
1 teaspoon vanilla extract
1 teaspoon cider vinegar
1 cup buttermilk
2 1/4 cups cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Cream together sugar and avocado. Add the eggs, red food coloring, vanilla and vinegar, beat to incorporate. Mix together the dry ingredients: flour, cocoa, baking powder, baking soda and salt. Add half the buttermilk and half the dry ingredients, mix. Add the balance of the buttermilk and the dry ingredients and mix. Spoon into 1 1/4-inch paper lined muffin tins, about 1 tablespoon per cupcake. Bake at 350 degrees until done, about 20 minutes. Cool to room temperature before frosting.
Honey Avocado Frosting
8 ounces cream cheese, softened
1/4 cup butter, softened
2 ounces peeled and seeded Fresh Hass Avocado, pureed
3 1/2 cups powdered sugar
2 tablespoons honey
1/2 teaspoon pure vanilla extract
Beat together the cream cheese, butter and avocado puree until fluffy. Beat in the powdered sugar, honey and vanilla. Refrigerate. Frosting can be kept in the refrigerator for up to 3 days.
Nutrition Information Per Serving
70 calories, 2 g total fat, 10 mg cholesterol, 65 mg sodium, 30 mg potassium, 13 g carbohydrates, 10 g sugars, 1 g protein, 188 IU vitamin A, 13 mg calcium
Recipe courtesy of Hass Avocado Board