Lily Vanilli's Dark Chocolate and Avocado Cupcakes

    Lily Vanilli's Dark Chocolate and Avocado Cupcakes

    31saves
    40min


    2 people made this

    About this recipe: Lily Vanilli, renowned for her cupcake sculptures, has created this deliciously unique frosting for Tate & Lyle using a Divine Dark Chocolate cake base. The creamy ripe avocados and toasted walnut topping combined with the rich dark chocolate cake creates a gorgeous melt-in-the mouth taste. Avocado replaces butter in this cupcake’s frosting, making it a slightly healthier option. Here's how to recreate your very own Lily Vanilli couture cupcake creation with Tate & Lyle

    Ingredients
    Serves: 12 

    • 2 (100g) bars Divine dark chocolate
    • 200g Tate & Lyle Fairtrade caster sugar
    • 4 large free range eggs, at room temperature
    • 100ml soured cream
    • 200g self-raising flour
    • 300g very ripe avocado flesh (use the ripest you can find before the flesh has turned brown - cut out any brown bits)
    • 180g Tate & Lyle Fairtrade Icing Sugar
    • 1½ tsp lemon juice

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
    2. Break up the chocolate bars and melt gently. Remove the bowl from the heat and leave to cool. Put the butter and sugar into a food mixer and beat until light and creamy. Beat in the eggs one at a time, beating well after each addition.
    3. Stir in the soured cream on low speed, followed by the flour and finally the melted chocolate, mixing gently until thoroughly combined. Spoon the mixture into the muffin cases and bake for 25 minutes until firm to the touch. Remove the muffins from the tin and leave to cool on a wire rack.
    4. Meanwhile make the topping: Using a hand mixer, blend the avocado with the lemon juice until you achieve a smooth consistency, working out any lumps. Slowly blend in the sugar, increasing the speed of the mixer as you go (feel free to add more or less sugar to achieve a consistency & taste you like).
    5. Spread over the cooled cakes. Using a zester, create some dark chocolate shavings and sprinkle some onto the frosting and top with a cooled toasted walnut.

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    Reviews (1)

    4

    yuck. The cake part was nice but the icing was tasty to start off with but then on the cake .... yuck ... so disappointed - 19 Apr 2012

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