This one’s all about the frosting.
CUPCAKES:
Whisk the dry ingredients (flour through salt) together until well mixed.
Add the wet ingredients to the dry ingredients and stir until moistened. The batter will be thinner than typical cake batter.
Pour the batter into a lined muffin pan (recipe makes 6 standard sized cupcakes), filling each liner about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.
Bake at 350F for about 12 minutes.
FROSTING:
With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it’s too thick, add a Tablespoon of milk. If it’s too thin, add more sugar.
To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-sized plastic bag, cut off the tip of the bag, and squeeze out the frosting into nice little spirals on top of the cupcakes.
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I finally got to make these this week. My cupcakes didn’t rise as high as the pictured one but they were just as beautiful with the avocado buttercream frosting. These were so moist and the frosting was great. They are what our family calls “A Keeper”. Thanks!
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Amy McCauley in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
2 Comments
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Lindsay on 7.5.2011
It did not turn brown at all! I don’t know how it works, but I swear it stayed green for at least 2 days (in the fridge).
donnascookin on 7.2.2011
Does the frosting turn dark since it has avocado? I didn’t see an acid in the recipe to keep it bright green.