Ghoulish avocado cupcakes
Serves: 10
Preparation: 20 minutes
Cooks In: 35 minutes
Ingredients:
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¼ cup apple cider vinegar
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½ Hass avocado, flesh scooped out of the skin
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70 g melted butter
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½ cup milk
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1 tbsp vanilla bean paste
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Finely grated rind and juice of ½ lemon
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2 eggs
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â…” cup caster sugar
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1½ cups plain flour
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2 tbsp baking powder
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Black and white writing icing and icing eyes, to decorate
Avocado frosting
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½ Hass avocado, flesh scooped out of the skin
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30 g softened butter
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3½ cups icing sugar, sieved
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1-2 drops green food colouring (optional)
Method:
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Preheat oven to 180°C and line 10 holes of a 12-hole muffin tin with paper cases. Process Hass avocado, melted butter, milk, vanilla, lemon rind and lemon juice in a food processor until smooth.
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Whisk eggs and sugar in a mixing bowl until foamy. Add avocado mixture, whisk to combine, then add flour, baking powder and a pinch of salt and whisk to combine.
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Divide batter evenly among paper cases and bake for 30-35 minutes until golden brown and centre spring back when lightly pressed. Cool completely on a wire rack.
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To make the avocado frosting, process Hass avocado and butter in a food processor until smooth. Transfer to a bowl, gradually add icing sugar and beat until thick and smooth – you may not need all the icing sugar. Beat in a drop or two of food colouring to amp up the colour if you like, refrigerate frosting for 30 minutes or until firm. Pipe or spread frosting over cakes. Decorate with icing eyes and writing icing to create mummies, monsters and ghosts.