Journeys through my experimental culinary obsessions
Monday, March 5, 2012
Moist Chocolate Avocado CupCakes
I tried this recipe today, really good result, found this nice recipes from The Curious Baker site, I made some changes to the recipes instead of sugar , I used pure Maple syrup, and 2 mash Banana. I used spelt flour instead of teff flour.
1/2 cup/90g spelt flour
1/2 cup/75g buckwheat flour
1/2 cup minus 1 tbsp/55g ground hazelnuts
3 tbsps/10g cocoa powder
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tbs Pure Maple Syrup
1/8 cup/20g/2 tbsps Olive oil
1/4 cup mashed avocado
2 ripe Bananas
1 cup/200ml water
1 tbsp vinegar (I used apple cider)
1 tsp vanilla extract
Preheat the oven to 180ºC/350ºF
In a large bowl, sift the spelt flour, buckwheat flour, salt, baking powder and baking soda together.
Add the ground hazelnuts and whisk until combined.
In another bowl, mix together the olive oil, mashed avocado, mashed Bananas,water, vinegar and vanilla extract.
Add the Maple syrup to the wet ingredients and stir to combine.
Mix the wet ingredients with the dry and whisk until smooth.
Pour the batter into the 12 cup cake tin and bake for 25 – 30 minutes.