A playful twist on classic cupcakes, these use creamy avocado for a moist texture and a naturally green hue. Topped with a silky avocado-cocoa frosting and fresh fruit, they’re as fun as they are wholesome.
Makes 12 cupcakes
For the cupcakes
- 150ml (2/3 cup) whole (full-fat) milk
- Juice of 1/2 lemon
- 1 ripe avocado (115–125g peeled flesh)
- 175g (generous 3/4 cup) caster (superfine) sugar
- 2 medium eggs, lightly beaten
- 1 tsp vanilla extract or vanilla bean paste
- Green food colouring paste (optional)
- 200g (1 and 2/3 cups) plain (all-purpose) flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- A pinch of salt
For the frosting
- 2 ripe avocados (250g peeled flesh)
- 3 tbsp cocoa powder, sifted
- 4 tbsp icing (powdered) sugar, sifted
- 4 tbsp agave or maple syrup
To decorate
- 25g pistachios, finely chopped
- A handful of blueberries
- 1 kiwifruit, peeled
You will need
- 12-hole muffin tin lined with paper cases
- Small blender
- Piping (pastry) bag fitted with a medium star nozzle
METHOD
- Preheat the oven to (fan) 160°C/180ºC.
- Pour the milk into a jug, add the lemon juice, whisk to combine and set aside for 10 minutes.
- Cut the avocado in half, remove the stone and scrape the flesh into a mixing bowl. Using a fork, mash the avocado until smooth. Add the caster sugar and mix with a balloon whisk for about 1 minute until thoroughly combined. Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and a tiny drop of green food colouring paste (if using) and mix to combine.
- Sift the flour, baking powder, bicarbonate of soda and salt into the bowl and whisk until almost incorporated. Add the milk and lemon mixture, then beat again until the cake mixture is smooth.
- Divide the mixture evenly between the paper cases and bake in the oven for about 20 minutes, until well risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and leave the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack until cold.
- To make the frosting, purée the avocado flesh in a small blender until smooth. Add the cocoa powder, sugar and agave or maple syrup and blend again until silky smooth. Scoop the mixture into the piping bag and pipe over the top of each cupcake. Scatter with chopped pistachios and thinly sliced blueberries and kiwifruit to serve.
Storage: Best eaten on the day of making.
