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Key Lime Avocado Cupcakes


    Key Lime Avocado Cupcakes

    The cupcake base uses avocado for moistness and acts as a vehicle for the puckery key lime pie-inspired frosting. The trick to keeping the frosting vibrant green is vitamin C powder (available at your local health food store).



    1 1/2 cups (350 mL) gluten-free rolled oats 
    1/4 cup (60 mL) coconut flour 
    3 Tbsp (45 mL) ground flaxseed 
    1 tsp (5 mL) baking soda 
    1/4 tsp (1 mL) sea salt 
    1/4 cup (60 mL) packed, pitted Medjool dates
    2 Tbsp (30 mL) avocado oil 
    1 tsp (5 mL) lime zest 
    1/4 cup (60 mL) mashed avocado 
    1/2 cup (125 mL) almond milk 
    1/4 cup (60 mL) water 
    1 tsp (5 mL) apple cider vinegar 
    1 tsp (5 mL) vanilla extract


    1/2 cup (125 mL) raw cashews
    1/2 cup (125 mL) boiling water
    2/3 cup (160 mL) mashed avocado 
    1/2 cup (125 mL) coconut oil, melted 
    1/4 cup (60 mL) agave nectar 
    2 Tbsp (30 mL) lime juice 
    1 tsp (5 mL) lime zest 
    1 tsp (5 mL) vanilla extract 
    1/2 tsp (2 mL) vitamin C (ascorbic acid) powder

    To prepare cupcakes, preheat oven to 350 F (180 C). Line 12-cup muffin tin with muffin papers.

    In food processor or blender, combine oats, coconut flour, ground flaxseed, baking soda, and sea salt. Blend until coarse flour is formed. Add pitted dates, avocado oil, and lime zest, and pulse until fully incorporated.

    In medium bowl, combine avocado, almond milk, water, apple cider vinegar, and vanilla extract. Add to flour mixture and purée all ingredients until fully incorporated (the mixture will be very thick).

    Divide batter evenly among the 12 muffin papers. Smooth out the top of the batter with the back of a small spoon. Bake for 25 to 30 minutes, until toothpick inserted in centre comes out clean. Transfer to wire rack to cool.

    For frosting, combine cashews and boiling water in blender or food processor. Purée until smooth. Allow mixture to cool for 5 minutes. Add avocado, coconut oil, agave nectar, lime juice, lime zest, vanilla extract, and vitamin C powder. Purée until smooth. Cover and chill for 2 hours in refrigerator before frosting cupcakes. Keep frosted cupcakes in refrigerator until ready to eat.

    Serves 12.

    Each serving contains: 251 calories; 4 g protein; 18 g total fat (9 g sat. fat, 0 g trans fat); 21 g carbohydrates (6 g sugars, 3 g fibre); 164 mg sodium

    source: "Avocado Sweets", alive #382, August 2014


    Key Lime Avocado Cupcakes




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