Thank you for such an enormous and wonderful outpouring of love on my birthday! You all know how to make a gal feel special. Thank you so much, and I’m glad that the turning 30 theme struck a chord with many of you.
Yesterday, I showed you my absolutely scrumptious birthday gift to myself: chocolate avocado cupcakes with chocolate avocado frosting.
Inspiration from this recipe comes from the lovely Nicole, who recently posted a smashing recipe for gluten-free chocolate avocado cupcakes on her blog. I thought they were beautiful and ingenious; it had never occurred to use avocado in a baked good, but what a wonderful way to add healthful fats to a batter! In the end, I used a mix of avocado and oil in my recipe (Nicole used avocado only), but I still loved the idea of adding a whole foods fat source to a cupcake, all the while keeping it light and fluffy.
Since I was using avocado in the cupcake, it felt perfectly reasonable to use avocado on the cupcake, too. I’ve made many a batch of vegan chocolate icing with a standard mix of confectioner’s sugar, Earth Balance or vegan shortening, and almond milk. It’s great, but truth be told, I’m equally happy with a batch of chocomole. It’s one of my favorite raw dishes, and it’s every bit as good on top of cupcakes as it is eaten with a spoon. You can use any icing you want for these cupcakes, naturally, but I’d encourage you to give the chocomole a shot!
Here’s the recipe.
I’m sure that many of you are wondering whether or not you can taste the avocado in here? Well, you can probably taste it in the icing. But not in the cake! You won’t taste a thing, but you will get the benefits of all those healthful, polyunsaturated fats. Win, win.
These cupcakes epitomize the creativity that comes from using whole foods in your baking. I hope they make you (or someone close to you) as happy as they made me. I rarely bake anything fancy for myself, but I’m so glad I treated myself to these. I’m a lucky birthday girl.
Have a great start to the weekend.