It is the perfect crime. Chocolate cupcakes that have two vegetables cleverly concealed within: avocado and the oft-reviled cauliflower.
I have written about my love of the Deceptively Delicious philosophy and recipes previously. Actually, I’m a raving fan and should be getting a commission on those books!
These cupcakes come out a bit heavy, more like a mudcake. There is no sign of the avocado, although the first time I made these I mixed them by hand (Layne’s a bit scared of the noise that beaters make) and there where some Shrek like lumps. If you eat the cupcakes warm, as I love to do, you do get a faint taste of avocado, but it disappears on cooling. I only make half of the quantity of icing after making it a couple of times and having leftovers. The amounts below are the halved quantities. Both times I crushed butternut biscuits on top to make a deconstructed (read lazy) cheesecake. My husband loathes cauliflower and happily ate the frosting in both forms, even after I revealed the ingredients. He even got me to make a batch for a senior high school health class to show them about vege servings.
I freeze these in threes (one for each of us), for trips to the park and impromptu picnics. The book specifies low fat dairy – use if you prefer. They are great as mini-cupcakes too, which is my preferred serving size for sweets.
This recipe is from Deceptively Delicious by Jessica Seinfeld.
- Cooking spray
- 1 cup avocado puree
- 1.5 cups sugar
- 1 cup milk
- 2 t vanilla extract
- 0.5 t balsamic vinegar
- 2 large egg whites
- 2 cups plain flour
- 0.5 cup unsweetened cocoa powder
- 1t baking soda
- 0.5 t salt
- 1 8 oz packet of cream cheese at room temperature
- 0.5 cup white sugar
- 0.25 cup cauliflower purée
- 2 T vanilla extract
- 0.125 t salt
1. Preheat the over to 350oF. Spray a 1 dozen muffin tin/2 doz mini cupcake tray with cooking spray, or use patty pan liners.
2. Beat the avocado purée, sugar, milk, vanilla and vinegar until smooth. Beat in egg yolks, one at a time, until just incorporated.
3. Add flour, cocoa powder, baking soda and salt. Mix until smooth. Spoon it into the baking tray. Bake until cupcakes are browned and pass the skewer test. Put them on a rack to cool completely before icing.
4. For the icing, mix the cream cheese, sugar, cauliflower purée, vanilla and salt. Spread over the cupcakes.