Ugh, I had one of those weeks at the beginning of the month. I baked quite a few recipes and most of them, yea, not keeping in the repertoire. One in particular was what I had the highest hopes for, an Avocado chocolate cupcake with an avocado buttercream frosting. Now right out of the gate, many were a little skeptic but that only added to it's appeal to me. I found the recipe here at Joy the Baker. Although it is in cake form, I adapted it to be a cupcake. The lure of the spring like coloured avocado frosting spoke to me, I had to have it! Unfortunately, being a vegan recipe, it posed a few problems:
No butter makes the frosting unable to keep it's form
Nothing to decrease the incredible sweetness of the confectioners sugar and "whip" the frosting to be lighter.
Now the cake itself wasn't too bad. In fact most of the taste testers liked the cake portion. Being a vegan recipe it had the tell-tale "doughy" texture and this recipe, a heavy avocado aftertaste (personal preference will tell you if that is good or bad.
I was also very concerned with the cupcakes sticking to their liners after DH brought up the no butter/oil issue. I always find my cupcakes and muffins made with apple sauce instead of oil completely stick to their liners, making them impossible to peel off. Well! Did I find something fantastic to counteract this! I'm so pleased, can't you tell? Let me share!
Drum roll please...
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These worked AMAZING! They were a little pricier than the standard Reynold's white cups but definitely worth it. Although parchment cups are apparently not a new idea, as I saw when I went to Google the photo and found lots more, they're new to me. And maybe to you too? If so, try them out! You'll love them!
So even though I lost with the cupcakes, I won in the liners :) A good day after all.
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