Avocado & Pistachio Cupcakes
Looking for something a little different? This is our take on cupcakes using our PACK'D Ripe and Chopped Avocado instead of banana. They are lightly nutty and spiced and so delicious. You could make these healthier by swapping the flour for oat or almond and opting for a lighter yoghurt based topping instead of buttercream.
- Serves: 8 cupcakes
- Overall time: 20 minutes prep, 30 minutes bake time
INGREDIENTS
- All-purpose plain flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted Pistachios
- 1/2 Pack of PACK'D Ripe and Chopped Avocado
- Dairy-free milk
- Light-tasting vegetable oil
- Vanilla extract
- Lemon juice
- Ground Cardamom
- Topping – Chopped pistachios, PACK'D Organic Raspberries
For the frosting
- 1 tbsp plant based butter (unsalted)
- 15g powdered sugar
METHOD
- Defrost our PACK'D Avocado – Simply leave this out in a plate for 30 minutes or if pressed for time pop plate over a bowl or pan of hot water and allow the steam to heat stirring avos occasionally.
- Preheat oven to 180 degrees
- In a large bowl add your dries (flour, salt, baking powder, sugar and cardamom)
- In a food processor or blender blitz until it forms medium to fine crumbs (you want a 50/50 split of fine dust and small 3-5mm sized pieces) add to dries bowl give it a mix
- Now for the liquids, in a blender or food processor add your defrosted avocado, milk, oil, lemon and vanilla
- Add liquids to dries and mix, the cake batter should be thick so keep working it till combined
- Scoop into cupcake tin/liners around 64g in each cupcake liner yields 8 cupcakes.
- Bake at 180 degrees for 30 mins
- Allow to cool before topping
- For the frosting simply mix powdered sugar and plant based butter until smooth and spreadable
- Spread a little on each cooled cupcake and top with some of your blitzed pistachios and a few raspberries
Show us how you make yours by tagging us on Instagram @packdco
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