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Method Prep:30min › Cook:20min › Ready in:50min
Pre-heat the oven to 180 C / Gas 4 and line a muffin tin with 12 liners.
In a large bowl combine the flour, lime zest, baking powder, bicarb and salt.
Puree the avocado in a bowl or blender then mix in the oil. Stir into this the sugar, then the milk, lime juice and vanilla. Stir this liquid mix into the dry ingredients and mash-up any lumps. Pour the cake mixture into prepared cases.
Bake for about 20 minutes or until a skewer comes out clean (or until the middle of the cupcake springs back when pressed). Let the cupcakes cool in the tin.
To make the frosting, mash the avocado with the lime juice in a medium bowl until smooth then stir in the icing sugar. (I used a hand blender here). Add a splash of milk if needed to achieve your desired consistency. Cover and put in the fridge until cupcakes are cool and ready to be frosted.
Once the cupcakes are cooled, spread about a tablespoon of frosting on each cake. You can store these in the fridge in a sealed container and when ready to eat, bring to room temp.