Avocados are native to Mexico and Central America and are an excellent source of healthy fats. Avocados are great replacement for eggs. Its a very good alternative for people who do not eat eggs and or are allergic to egg. This recipe uses honey as a sweetener, turning it into a super moist chocolaty cake.
I usually buy Avocados to eat as salad. Our family loves the taste of Avocados and I used to give it to my son when he was a year old. Just mashing it up well and adding a little sugar to sweeten it up. But had never experimented Avocados in cake. When I thought of making these cupcakes, I bought an Avocado from the supermarket. My son asked me for what I am going to use it for. When I told him, I would make cupcakes using this as an ingredient, his first reaction was "yuck, I am never going to eat it". To his surprise and mine, it turned out delicious and super moist.
Yeilds approx 10 big cupcakes
1 ½ cups all-purpose flour
1 tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
¾ cup cocoa powder
1 cup honey + 4 tbsp powdered sugar
(use the powdered sugar for extra sweetness)
1 to 1 1/4th cup milk
1 ripe Avocado, mashed
⅓ cup vegetable oil
2 tsp vanilla extract/ 1 sachet vanilla sugar
Note : You can frost the cake after its completely cooled. I just frosted one cup cake with nutella.
The cake tastes really good the next day.
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