Chocolate-Avocado Cupcakes - cooking recipe

Ingredients

Dry Ingredients
2 2/3 cups cake-and-pastry flour
1/2 cup cocoa powder
1 tablespoon baking powder
1 cup sugar
1/2 teaspoon salt, 2
Liquids
1 medium mexican avocado, pureed
3 large eggs
3/4 cup melted unsalted butter
1 tablespoon pure vanilla extract
3/4 cup skim milk

Preparation

Place oven rack in middle position and preheat oven to 375\u00b0F (190\u00b0C).
Line cupcake moulds with paper cups.
In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt.
In separate bowl, combine avocado, eggs, butter, vanilla and milk until well blended.
Add liquids to dry ingredients and mix with rubber spatula until dry ingredients are moistened. Batter may look lumpy. Do not over-mix.
Scoop batter and fill cups almost to the top. Bake immediately.
Bake cupcakes for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into the cupcakes centre.
Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.
Makes about 14 cupcakes.
Tip: For a lactose free version, substitute margarine for butter and soy milk for skim.
*To puree avocado, use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves-one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out. Then, puree the avocado in a food processor.