Avocado & Olive Oil Cupcakes

When I made my spicy slow cooker chili last weekend, I knew I needed to make something to go alongside it. Last year for Christmas, my little sister had given me a cookbook called Cupcake Heaven, and I had yet to try a recipe from it. After flipping through the pages, I eventually came across a recipe for Avocado & Olive Oil Cupcakes. Improvising a little, based on what I had in my kitchen, I whipped up a batch.

Avocado & Olive Oil Cupcakes
Yields: 1 dozen
Adapted from Cupcake Heaven
-2 medium hass avocados, peeled and roughly chopped
-1 tsp. lemon juice
-2 1/2 cups whole wheat flour
-Pinch of salt
-1 tbsp. baking powder
-2 lightly beaten extra large eggs
-1 cup soy milk
-4 tbsp. extra virgin olive oil
-4 tbsp. butter, melted
-1 1/2 tbsp. lemon zest
-1 tsp. black pepper

Directions:
1.) Preheat the oven to 400 degrees. Grease a 12-cup muffin pan.
2.) Place the avocados in a small bowl with the lemon juice. Crush lightly with a fork.
3.) In a medium, bowl, mix the flour, salt, and baking powder. Beat the remaining ingredients in a large bowl. Add the flour mixture, stirring until nearly combined. Fold in the avocados. Do not over-mix.
4.) Spoon the mixture into the prepared pan. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes.Then, remove the cupcakes and cool on a rack. Store in an airtight container for up to 2 days or freeze for up to 3 months.

The end result was a tasty, fluffy “cupcake” that was perfect for scooping up the chili. The cooling avocado was also a great complement to the spicy chili. I didn’t mash up my avocados to a smooth consistency, but I enjoyed the added texture – if you prefer “smoother” cupcakes, I suggest mashing the avocados more. 

Are you a fan of savory cupcakes? What’s a recent flavor you’ve tried?

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