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Ingredients
- 2 1/2 cups all purpose flour
- 2 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 2 eggs
- 1 large avocado, peeled and pureed
- 1/3 cup vegetable oil
- 1/3 cup milk
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 3 tablespoons grated orange zest divided
- 1 teaspoon grated lemon zest
- 4 cups Buttercream icing
- Slivers of peeled avocado for garnish
- orange zest for garnish
- Vegetable oil spray
Preparation
Step 1
Preheat oven to 350°F. Place baking cups in standard muffin pan.
In large bowl, combine flour, sugar, baking soda, salt and baking powder.
In second large bowl, whisk eggs and pureed avocado until combined; whisk in oil, milk, lemon juice, lime juice, orange juice, 1 tablespoon orange zest and lemon zest; stir into flour mixture, just until combined. Pour batter into prepared pan.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 5 minutes. Remove to cooling grid and cool completely.
For icing, combine buttercream with remaining 2 tablespoons orange zest. Ice cupcakes; top with avocado and orange zest.
Buttercream Icing
Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
Instructions:
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Covering Cupcakes with a Round Tip Swirl
Your homemade cupcakes will be even more tempting when you add a pretty peak of icing on top! We used tip 2A here, but any large round tip will work.
Ingredients:
Buttercream icing
Tools:
Disposable Decorating Bags
Tip: 2A or other larger round tip
Instructions:
Hold decorating bag straight up. Pipe a mound of icing in the center of the cupcake. As the icing begins to build up, raise the tip with it, but keep the tip end buried in the icing.
Squeeze as you move tip counterclockwise around the mound.
Continue squeezing in a counterclockwise motion for four turns or until completed. Lift tip up and away to create a peak at top.