If you’re avo-obsessed, chances are, you’ve already taken the fruit into dessert territory with avocado mousse. But Veggie Desserts + Cakes author Kate Hackworthy says there’s anther genius way to use the healthy fat: as a clutch substitute for butter when baking sweet treats. But there is, of course, an art to it. (Otherwise, your dessert is just going to taste like guac.)
“I use half avocado and half butter to strike just the right balance,” Hackworthy says. “The avocado adds moisture and structure, and makes it a slightly more virtuous treat.” She recommends using a perfectly ripe avocado so that it’s easier to beat into the batter. Plus, it creates a nice, creamy texture. Topping the cupcake with icing starring freshly-squeezed cherry juice makes it a tasty (and healthyish) take on a classic, 1970s Black Forest cake—delish!
Avocado Chocolate Cupcakes with Cherry Icing
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Prep Time30 minutes
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Cook Time20 minutes
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Servings12 cupcakes
Ingredients
For the cupcakes
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1 ripe avocado, peeled and pitted
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3 Tbsp unsalted butter, softened
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1/2 cup granulated sugar
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2 eggs
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1 tsp vanilla extract
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3/4 cup plus 1 Tbsp all-purpose flour
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1/4 cup unsweetened cocoa powder
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1 1/2 tsp baking powder
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1/2 tsp salt
For the icing
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5 cherries pitted
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1/3 cup unsalted butter, softened
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1 1/4 cups coconut sugar
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2-3 tsp milk (if necessary)
To decorate
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12 cherries
Instructions
Recipe Notes
Recipe from Veggie Desserts + Cakes © Kate Hackworthy, 2018. Photographs copyright © Clare Winfield. Reprinted by permission of the publisher, Pavilion Books. Available wherever books are sold. If you're on the hunt for more healthy desserts, check out these sweet potato blondies and this vegan carrot cake.