Rachael Ray

By ldelmas

Ingredients

• 1/2 cup pureed California Avocado
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 cup low fat buttermilk
• 1 1/2 teaspoon vanilla
• Cream Cheese Frosting (recipe follows)
• Patriotic cake decorations
• 4 ouncescream cheese, softened
• 1 tablespoon low fat milk, or more as needed
• 1 cup powdered sugar

Details

Servings 1
Adapted from rachaelray.com

Preparation

Step 1

Fresh California Avocado replaces the butter or oil in a traditional cupcake recipe and creates a delicious, light green cupcake. Topped with a simple cream cheese frosting and patriotic cake decorations they are a symbol of the American dream!

Pre-heat the oven to 350°F. Line muffin tins with foil or nonstick cups.

In the bowl of a stand mixer or large mixing bowl, combine the avocado puree and sugar. Beat until very smooth and even in color.

Add the eggs. Beat on high speed for 2 minutes.

Combine the flour, salt and baking powder in a small bowl. Gradually blend in the flour mixture alternating with buttermilk and vanilla into the batter, starting and ending with the flour mixture.

Beat the softened cream cheese in a medium size mixer bowl until light and creamy. There should be no lumps.

Beat in the milk and then about three-quarters of the powdered sugar. Taste and add more powdered sugar and/or milk depending on your preference for sweetness and spreadability.

Mixing Bowls