Makes a dozen
Ingredients
1½ cups (375 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) baking soda
A pinch of salt
2 eggs
⅔ cup (160 ml) granulated sugar
¾ cup (180 ml) vegetable oil
1 avocado, peeled, pitted, pureed
Zest of 1 lemon
⅔ cup (160 ml) buttermilk
1 tsp. (5 ml) cinnamon
1 tsp. (5 ml) vanilla extract
¼ cup (60 ml) desiccated coconut
¼ cup (60 ml) chocolate chips
Method
Preheat oven to 180°C (350°F).
Sift flour into bowl with baking powder, baking soda, desiccated coconut, cinnamon and salt. Set aside.
In an electric mixer, beat eggs and sugar together. While mixer is running, drizzle in oil until batter is smooth. Add vanilla extract, avocado puree and lemon zest. Add flour and buttermilk alternately. Stir in chocolate chips by hand.
Pour cupcake batter into twelve paper cupcake molds and bake for about 20 minutes.
Top with Dulcey whipped ganache.
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This original article first appeared in the Summer 2023 issue of City Style and Living Magazine.
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