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Wednesday, February 18, 2015
CHOCOLATE CUPCAKES WITH AVOCADO-MINT ICING
THIS RECIPE IS :
For the Cupcakes
1/2 cup millet flour
1 cup buckwheat flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup banana puree
1/2 cup avocado puree
1/2 cup plus 2 tbsp agave nectar
1 tsp vanilla
6 tbsp water
For the Icing
1/4 cup avocado puree
1/2 tsp lemon juice
1-2 sprigs of mint leaves chopped
mint extract, optional (if mint isn’t minty enough)
1 tbsp agave
1 tsp water to blend
Preheat oven to 350F.
Combine the dry ingredients (flour, baking powder, baking soda, cocoa powder and salt) in a medium bowl, set aside.
Combine the rest of the ingredients in a larger bowl.
Add the dry ingredient mix into the rest of the ingredients in the larger bowl.
Line a muffin tin with cupcake cups, spoon batter in to cups.
Bake for 20 minutes or until an inserted toothpick comes out clean.
For icing: combine all listed ingredients in a food processor or you can use an immersion blender.
Let cupcakes cool completely before icing them, ice just before serving as the avocado will start to turn brown
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