There is a cupcake competition tomorrow... you should come... it's gonna be grand... and I'm participating!
It's not reeaalllly a competition per se, but more a cupcake charity event. People bake cupcakes, bring them to the Cupcake Camp, and then people buy cupcake packages (15 euros for 3 cupcake tickets, a hot beverage of your choice, and a raffle ticket!) and all the proceeds go to Make A Wish Foundation. Hollaaaa. Sweet things for sweet causes.
But yes, wrapped up into this event: CUPCAKE COMPETITIONS! So, fun fact... I am perhaps the least competitive person ever. Competing with people makes me nervous because I like everyone to be happy. I'm more of a "compete against myself" sort of person... if that makes sense.
So, today I'm sharing a recipe that will be included in the "most exotic or original ingredient" category for the cupcake competition. But, competition-shmopetition... I'm just excited about CUPCAKES!!!
(How many times is the word 'cupcake' gonna be in capital letters in this post?!!)
The story behind this cupcake links back to my muffin obsessed days at McGill. Since I studied the most unoriginal subject in the world (read: economics), I needed a creative outlet. And this outlet was MUFFINS. (MORE CAPSLOCKS!)
For around a month during finals I just made muffins. Everyday. Different types of muffins each time. It was really fun. Luckily final exam season finished though... because 6 muffins a day for a few weeks really takes a toll on the body.
Anyway. One of my favourite muffin creations I made during this time was an avocado cornmeal muffin. I topped them off with a four berry jam. The memories are beautiful and tear-jerking. I haven't recreated this feeling... and I'm prettttty sure it's about time!
Cornbread Avocado Cupcakes - What you need:
- 2 1/2 cup all purpose flour
- 1 1/4 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of pureed avocado
- 1 1/2 cup sugar
- 1/4 cup apple sauce
- 4 grams agar agar powder (or substitute in 1 egg for a non-vegan version)
- 1 cup "vegan buttermilk" (1 cup minus 1 tablespoon almond milk, plus 1 tablespoon vinegar... allow the mixture to sit together for around 5 minutes before using; or 1 cup buttermilk for a non-vegan version)
Cornbread Avocado Cupcakes - What you do:
Preheat your oven to 180 degrees celsius (350F). Prepare a cupcake pan by lining it with cupcake baking cups.
In a medium bowl, mix together the dry ingredients (flour, cornmeal, baking powder and soda, and salt).
In a large bowl, beat together the avocado and sugar. Add the agar agar and apple sauce, beat well. Finally, beat in the vegan buttermilk.
Stir the dry ingredients into the wet ingredients. Combine until everything is well incorporated.
Spoon in the batter until the cupcake cup is around 3/4ths of the way full.
Bake at 180C for 20 to 22 minutes, or until an inserted toothpick comes out clean.
Cool completely, and then top with avocado-carob frosting!
Avocado Carob Frosting - What you need:
- 1 cup pureed avocado
- 1/2 cup carob powder
- 1/4 cup maple syrup
- 1 1/2 cups powdered sugar
Avocado Carob Frosting - What you do:
Blend all of the ingredients in a food processor until smooth, scraping down the side of the food processor bowl occasionally (or beat by hand very well). Refrigerate for 30 minutes before using.
Top off the cupcakes with this frosting!
This recipe makes a total of 24 frosted cupcakes!
SOOOO - these cupcakes are pretty dang delicious.
I'm currently having a cupcake overdose.
If you wanna OD on cupcakes too, come on over to the cupcake camp!
Baking soundtrack - Tunes to inspire your inner baker:
It took me awhile, but now I'm pretty hooked on this song!