Courgette Cupcakes with Avocado Cream Cheese Icing
A twist on regular cupcakes, this savory version with avo 'icing' is delish!
- Makes : 12 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 25 mins
1 C (250 ml) flour
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) bicarbonate of soda
1 C (250 ml) sugar
½ C (125 ml) avocado oil
1 tsp (5 ml) vanilla extract
1 C (250 ml) grated courgettes
½ C (125 ml) desiccated coconut, toasted
¼ C (60 ml) crushed pineapple
Avocado Cream Cheese Icing
1 ripe avocado
a squeeze of fresh lemon juice
250 g cream cheese (or Philadelphia cream cheese)
3–4 Tbsp (45– 60 ml) icing sugar
Preheat the oven to 180 °C.
Line a muffin pan with cupcake cases and set aside.
Sift together the flour, cinnamon and bicarbonate of soda and then add the sugar.
In a separate bowl, beat together the avocado oil, eggs and vanilla extract or essence Add the wet ingredients to the flour mixture and mix well.
Lastly, fold in the grated courgettes, toasted coconut and crushed pineapple.
Pour the mixture into the cupcake cases until they are three-quarters full.
Bake in the oven for 25–30 minutes or until the cupcakes are a dark golden brown or when a skewer is inserted, it comes out clean.
Remove from the oven and allow to cool.
To make the icing, purée the avocado with a squeeze of lemon juice until smooth.
Beat the cream cheese together with the icing sugar until smooth and then fold in the avocado purée.
Adjust the seasoning if needed by adding a little more sugar or lemon juice, according to taste.
Pipe or ice the cupcakes with a generous amount of avocado cream cheese icing and serve.
Please note: Once iced, these cupcakes will only last for a day as the avo in the icing will discolour.
Tip: The vanilla extract can be substituted with 5ml vanilla essence.