Yes, that’s right. Avocado Cupcakes. I love incorporating avocado into recipes when I can, especially when I can use it to replace the oil in baked goods. The Glazed Chocolate-Avocado Cupcakes proved that avocados belong in cupcakes, so I decided to try making them without the cocoa and made some other minor adjustments. They came out perfect! Soft, moist and green! It’s good to be green.

INGREDIENTS:
Cupcakes:
1-1/2 C flour
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1/2 C Florida Crystals sugar
3/4 C almond milk
1/3 C vanilla soy yogurt
2 tsp vanilla
Frosting:
1/2 C vegan margarine
2-3 C confectioner’s sugar
Almond milk

DIRECTIONS:
Preheat oven to 350 and line a 12-cup muffin with liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In the food processor, puree the avocado. Add the almond milk, yogurt, sugar, and vanilla; blend until smooth and creamy.

Combine the avocado mixture with the flour mixture by using a whisk.

Evenly fill the 12 muffin cups.

Bake for 25 minutes.

Let them cool completely before frosting them. To make the frosting, cream the margarine and add some almond milk, then some sugar. I didn’t measure these out, I just added a little at a time to reach a thick consistency. Using a pastry bag, I frosted the tops. You can also spread it on with a knife. I got fancy; as fancy as I can get in the time I had. 🙂

Avocado Cupcakes

 

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Yes, that's right. Avocado Cupcakes. I love incorporating avocado into recipes when I can, especially when I can use it to replace the oil in baked goods. The Glazed Chocolate-Avocado Cupcakes proved that avocados belong in cupcakes, so I decided to try making them without the cocoa and made some other minor adjustments. They came out perfect! Soft, moist and green! It's good to be green.

Author: Epicurean Vegan

Ingredients

• Cupcakes:
• 1-1/2 C flour
• 1 tsp baking powder
• ¾ tsp baking soda
• ¾ tsp salt
• 1 avocado, pitted and peeled
• ½ C Florida Crystals sugar
• ¾ C almond milk
• ⅓ C vanilla soy yogurt
• 2 tsp vanilla
• Frosting:
• ½ C vegan margarine
• 2-3 C confectioner's sugar
• Almond milk

Directions

1. Preheat oven to 350 and line a 12-cup muffin with liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In the food processor, puree the avocado. Add the almond milk, yogurt, sugar, and vanilla; blend until smooth and creamy.
2. Combine the avocado mixture with the flour mixture by using a whisk.
3. Evenly fill the 12 muffin cups.
4. Bake for 25 minutes.
5. Let them cool completely before frosting them. To make the frosting, cream the margarine and add some almond milk, then some sugar. I didn't measure these out, I just added a little at a time to reach a thick consistency. Using a pastry bag, I frosted the tops. You can also spread it on with a knife. I got fancy; as fancy as I can get in the time I had. 🙂

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