Vegan Choc Avocado Cupcakes
250ml coconut milk
172g castor sugar
1/2 cup canola oil
1 1/2 tsp cider vinegar
160g all-purpose flour
40g cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Crushed pistachios to sprinkle
3 large ripe avocados
660g icing sugar
200g Dutch process cocoa powder
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While your cupcakes are baking and cooling prepare your vegan choc avocado frosting by peeling and de-seeding you avocados. Add them to a food processor and process until super smooth. Add cocoa powder and icing sugar and process until smooth. Refrigerate to set if it’s a warm day.
Fit the end of a piping bag with a 1M tip and frost in a swirl. Sprinkle with crushed pistachios (optional)
STORAGE: store in an airtight container for up to 3 days (refrigerated).
CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter
FROSTING: If you feel your frosting is too soft and not pipable as shown in the video, add about 1/2 cup of extra icing sugar to help thicken it up. Placing it in the fridg for an hour will also help firm it up.