Avocado Cupcakes with Chocolate Orange Buttercream
Yep, that's right! Avocado creates a tender, moist cupcake, and chocolate orange buttercream makes the ideal zesty topping!
Servings 12
Ingredients
Cupcakes
1¼cupsspelt flour
¾cupcoconut sugar
¾teaspoonbaking soda
½teaspoonsalt
1tbspegg lightly beaten*
1ripe bananaroughly chopped
½large avocadomashed
¼cupcoconut oilmelted
¼cupfreshly-squeezed orange juice
¼cupunsweetened almond milk
1teaspoonvanilla extract
Chocolate Orange Buttercream
1 ½ripe avocados
6tablespoonsmaple syrup
5tablespoonscacao powder
½teaspoonorange zestyou can omit this if you don't love the orange/chocolate combo and it will still be delicious!
Instructions
Cupcakes
Preheat oven to 350 degrees F. Line with cupcake liners. In large mixing bowl, combine flour, coconut sugar, baking soda and salt.
In blender, combine egg, banana, avocado, coconut oil, orange juice, almond milk, vanilla extract. Blend until smooth.
Add liquid ingredients to dry and fold to incorporate.
Scoop approximately ¼ cup batter into each liner and bake for 18 minutes or until a toothpick comes out clean (*check at 15 minutes).
Allow to cool completely before topping with Chocolate Orange Buttercream.
Chocolate Orange Buttercream
Place all ingredients in a food processor and process until completely smooth. Refrigerate for at least 2 hours before using as a spread for your cupcakes.
Notes
*Substitute with a flax egg for vegan: 1 T flax meal plus 3 T water, sit for 10 minutes.