I won’t tell if you won’t
I made these cupcakes, when I was on a bit of a birthday party baking frenzy roll a few weekends ago. On the Saturday I made the Raspberry and Pistachio cupcakes, which were devoured at Saturday night’s party, then jumped out of bed first thing on Sunday morning with the excitement of baking up these little beauties to take along to another birthday do. I wanted to do a completely dairy-free icing this time, since I know some people struggle with dairy and I’ve been using it to ice many a cake of late. I’ve made this icing plenty of times before, but never for a cupcake, it’s my absolute favourite! The raspberries and pistachios used for decorating were left over from Saturday, but you could use anything you like. Waste not want not!
I used my trusty cupcake base for these, but as I was baking some Avocado Bread at the same time (I bake this A LOT!) and had half an avocado left over I decided to throw it in the cake (why not) the result made for quite a dense cupcake but it was really moist.
Ingredients (makes 12 cupcakes) – Cupcakes:
- 1/4 cup coconut flour
- 1/4 cup organic unsweetened cocoa powder
- Tsp gluten free baking powder
- Pinch salt (Himalayan)
- 3 free-range eggs
- 1/2 a ripe avocado
- 1/4 cup coconut oil
- 1/4 cup organic raw honey
- Pre-heat oven to 170 degrees C (fan oven)
- In a large mixing bowl, mix together the dry ingredients – coconut flour, cocoa, baking powder and salt.
- In a separate bowl, blend together the eggs, avocado, coconut oil and honey.
- Mix the wet ingredients into the dry and whisk together.
- Spoon into 12 cupcake cases and bake in the oven for 20-25 minutes.
- While the cupcakes are baking make up the frosting.
Ingredients – Frosting:
- 1.5 ripe avocado
- 1/2 cup coconut oil, melted
- 1/4 cup + 1 tablespoon unsweetened cocoa powder
- 1/4 cup + 1 tablespoon organic raw honey
- Raspberries and chopped pistachio nuts to decorate
Method: With a hand blender, blend the avocado, oil, cocoa ad honey in a jug, scraping down the sides to ensure well mixed (you don’t want to see any green avocado on your cupcakes). How much you honey and cocoa require may also depend on the size of your avocado – just keep tasting as you blend – which is why I’ve added an extra tablespoon in. Spread a tsp or so over each cupcake and decorate with raspberries and pistachio nuts. Any left-over icing makes a great mousse pot for dessert.