I love avocados. I love guacamole. Why not bake using avocados?! You might be rolling your eyes at me now. BUT it works and tastes very good. Avocado is a great began substitute for butter in your baking recipes. It a SUPER HEALTH food that will give you lots of nutrients and energy.
This recipe will make about 12 cupcakes
1 ripe avocado,
1/2 cup of brown or granulated sugar
2 cups baking flour
1 tsp baking soda
1/2 cup low fat milk
1/2 cup almonds; ground
pinch of salt
juice of half a lemon
Preheat oven to 365°F.
Mix the eggs, sugar and avocado in a mixing bowl using a hand mixer/ kitchenaid. Beat the mix until fluffy.
Add flour, baking soda, lemon juice, milk, almonds and salt. Combine all ingredients till you have a smooth dough. If you have the feeling the dough needs more liquid feel free to add some more milk or just water.
Line a muffin pan with muffin paper molds and scoop in the dough. Bake the muffins for about 17-22 minutes at 350°F.
Let them cool of before frosting.
When I took the muffins out of the oven I was positively surprised by their beautiful light green color. I just loved it! A light cream cheese frosting with either vanilla or lemon flavor will compliment the light avocado flavor without overpowering it.
1 stick of unsalted butter (room temperature)
2 cups of cream cheese (low fat)
2 cups powdered sugar