You know I love using non-conventional ingredients when baking, and these Chocolate Avocado Cupcakes are no exception. They are dairy and egg free and vegan friendly. I topped them with a light mango icing. What’s more is that they are dedicated to my good friend, Elizabeth. Although I cannot be in Canada to celebrate her birthday, I can invent a birthday recipe and enjoy it for her!
She is best described as the chick with killer eyebrows and the mellow vibe. She has an incredible ability to make all those around her calm and comfortable. We have known each other since kindergarten but we didn’t pay to each other’s existence until the seventh or eighth grade. Actually, there was that one moment in the fifth grade. I had had a falling out with a friend and I was scouting the playground looking for a new BFF. Liz caught my eye. She and a couple other girls that I now call good friends were pretending to be horses, neighing and galloping. At that moment, I thought “weirdness overload” and continued my BFF search.
Fast-forward a dozen years, and I’m proud to say I’m the weird one. As for Liz, she is my rock. Rephrasing Beyoncé, I love my Jay-Z/Pepe, but he is nothing like a women that understands me. I have grown so much because of Liz and I genuinely strive to be the kind of friend and women Liz has been to me, because every woman needs a Liz.
Happy 24th Liz! Please take double the birthday shots tonight and kiss twice as many men. For me.
As soon as we meet again, I will make these Chocolate Avocado Cupcakes for you!
CHOCOLATE AVOCADO CUPCAKES
Total time: 1 hour and 30 minutes
Makes: 12 cupcakes
- 1 avocado ripe
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- 150 grams sugar
- 200 grams all purpose flour
- 200 grams soymilk
- 30 grams cocoa powder
- 75 grams vegetable oil
Preheat the oven to 150°C. In separate bowls, mix the dry ingredients and wet ingredients. Mix all the ingredients with a food processor until well blended. Use margarine to grease the mould. Pour the batter into the mould and bake for 25 minutes or until it passes the toothpick test. Once baked, let the cupcakes cool for at least 30 minutes.
- 1/12 mango
- 3 tablespoons margarine room temperature
- 6 tablespoons icing sugar
To prepare the icing, mix all the ingredients with a food processor until well blended. Refrigerate for 30 minutes. When until the cupcakes are cool and ready to serve, frost the cupcakes.