What do you think of when you hear the word avocado cupcake? Today it means a classic white cupcake with an avocado buttercream. For the longest I have been trying to figure out how to make an avocado buttercream that is fluffy. Most recipes will tell you just to mix the avocado flesh with powdered sugar which leaves you with a loose bright green icing. It’s good just hard to work with.
If avocado in a sweet application doesn’t sounds good I really would try it first. It tastes sweet, creamy and avocado-y.
Above are ingredients for the most tender white cake you will find. This is because it requires cake flour which can be found at the grocery store. Also, it requires superfine sugar which is NOT the same as powdered sugar. Store bought powdered sugar is finer and usually has cornstarch mixed into it. Superfine sugar is basically granulated sugar but blended down to a smaller sugar crystal. You can also buy this at the store or blend granulated sugar yourself at home. I used my magic bullet to blend my granulated sugar for 1 min.
The batter is a lot fluffier and lighter than a batter using all purpose flour.
Now to the avocado buttercream icing. I actually tried making a version of this cupcake during the summer time. I also put avocado in the cake but it came out dense. The flavor was good but I think either the cake needs to have avocado in it or the icing not both. I told a friend that I would let her try it if I ever made it again so I was excited to find a recipe that worked.
Lovely pale green icing.
Tender white cupcake.
makes 20-24 cupcakes
recipe from King Arthur Flour
2 3/4 cups of cake flour
1 2/3 cups superfine sugar
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup softened unsalted butter
4 large eggs whites plus 1 whole large egg
1 cup whole milk extract
2 teaspoons of vanilla
1 teaspoon of almond extract
adapted recipe from smittenkitchen
1/2 cup sugar
2 large egg whites
12 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 teaspoon of lemon juice
Preheat oven to 350 degrees. Prepare cupcake pan.
Mix all dry ingredients (including superfine sugar) and blend at a low speed. Gradually add soften butter until mixture is crumbly.
Add eggs whites one at a time then add the whole egg. Make sure to scrape down the side and bottom of the bowl.
In a small bowl, combine the whole milk and vanilla and almond extract. Add this 1/3 at a time and beat for 2-3 minutes after each addition. The batter should be fluffy.
Pour batter into cupcake tin and bake for 18-20 min. To check the cake if done, use a toothpick and insert into center of a cupcake. It will come out clean when done.
Prepare avocado by scooping out flesh, mash with a fork and strain to remove fibers. Straining is optional but it will produce a smoother buttercream. Add lemon juice.
Create a double boiler by placing a heat proof bowl (I used a metal bowl) on top of a pot of simmering water. Combine egg whites and sugar together in the metal bowl and whisk until all the sugar has dissolved. (you should not be able to feel granules between your fingers)
Pour mixture into large mixing bowl and beat on high until the mixture becomes frothy. Add vanilla extract.
Continue to beat on high and gradually add butter. (it may take a while for this to come together)
Once buttercream comes together and has a smooth consistency, add avocado and mix until combined.