Thursday, June 3, 2010

Another Glorious Avocado Recipe

     And it is paired again with chocolate too! One can NEVER loose there... This is also a recipe I had found some time ago while researching for that healthy baking class I held. The cupcakes are absolutely delish believe it or not. Quite moist and light even (but rich if that isn't too much of a contradiction) ANYWAY... enjoy! Also, check out Jessica Seinfeld's Book, Decepetively Delicious (Deceptively Delicious on Amazon) for another fun version of Chocolate Avocado Cupcakes. This is the one I just love to use and re-use though!

Glazed Chocolate-Avocado Cupcakes
(from the Sept. 08 Vegetarian Times)

Cupcake;

1 ½ c. white wheat flour
¾ c. unsweetened cocoa powder
1 tsp. Baking Pwdr.
¾ tsp. Baking soda
¾ tsp. salt
1 avocado pitted and peeled
1 c. pure maple syrup
¾ c. plain soymilk
1/3 c. canola oil
2 tsp. vanilla

Glaze;

¼ block soft silken tofu (from 14oz container) drained and patted dry
3 Tbs. pure maple syrup
½ tsp. vanilla
1/8 tsp. salt
4 oz. semisweet chocolate melted


Whisk together flour, cocoa powder, baking pwdr., baking soda, and salt in a bowl. Puree avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, blend until creamy. Whisk avocado mixture into flour mixture. Spoon into prepared cupcake pan (w/liners works better) and bake ≈20 min. until toothpick comes out w/few crumbs. To make the Glaze, blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture. Transfer to a bowl and dip cupcake tops after cooling.

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