Thursday, January 17, 2013

Vegan Chocolate Cupcakes with Avocado Frosting

I have a thing for dark chocolate cake.

I like it best unfrosted, straight from the oven.

These cupcakes are made from extra dark cocoa powder and are 100% vegan. Which means they stay soft for days. It also means they are 100% health food and can be eaten as you would a granola bar. The frosting is made from avocados, but you could also use any vegan butter substitute in their place.

The avocado lends a bit of complexity to the flavor of the frosting. It also tints it a pretty chartreuse. Don't knock it until you try it.

Vegan Chocolate Cupcakes with Avocado Frosting
adapted from the Joy the Baker cookbook
makes 12-14 cupcakes  or two 8" round layers

1 1/4 c AP flour
1 c sugar
1/3 c cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 c hot water
1/3 c vegetable oil

for frosting:
1 medium avocado, super ripe
1/2 lb. powdered sugar, sifted
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
- - -
pre-heat oven to 350

1. In a large bowl, sift together flour, sugar, salt, cocoa, and baking soda
2. Make a well in dry ingredients and to it add wet ingredients
3. Whisk batter until smooth
4. Pour batter into prepared cupcake tin (or cake pans)
5. Bake at 350 for 18-20 minutes for cupcakes 30-35 minutes for layers
6. While cake is baking, make frosting: cream avocado and lemon juice in a stand mixer until smooth; add in powdered sugar in three additions; fold in vanilla
7. Frost cooled cakes with avocado frosting and enjoy!

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