Pistachio Avocado Cupcakes2015-02-16
- Yield : 24
- Prep Time : 25m
- Cook Time : 19m
- Ready In : 44m
It was my birthday yesterday, so I decided to do something a little special for a treat.
Yup, I made my own birthday cupcakes. While Kevin is a great cook, if I let him bake it would technically be Betty Crocker making my cupcakes.:|
I was out of butter, so I decided to substitute an avocado and oil combination, but I started thinking – green – green cupcakes. PISTACHIO!
When substituting nut flours in a cake mix, you can sub up to half the flour total before you ruin the texture. I decided on 1/3rd the total flour in part because that’s how many pistachios I had!
If you grind your own nut flour, don’t run the grinder continuously! Just pulse repeatedly taking a pause after every third pulse. Otherwise, you will end up with nut butter!
These cupcakes work great without the nut flour, just use all purpose instead.
Kevin usually doesn’t warm up to new ideas to quickly. Avocado in cupcakes?!? I waited until everyone was saying “OMG these are so good” before telling them about the avocado! They were all duly impressed and LOVED these!!
They are light and soft, and melt in your mouth!
I’d love to make a whipped cream frosting for them next time to accent the light fluffy flavor and texture of the cakes, but living in the mountains makes it difficult to run out to a store, so I went with Butter Icing, which worked beautifully as well.
(If you’re wondering – Kevin brought butter home by the time I made the icing!;))
These were a huge hit, and I had immediate recipe requests!
- 1 cup all purpose flour
- 1/2 cup pistachio flour (or all purpose)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup sugar
- 2 eggs
- 1 avocado, ripe
- 3/4 cup vegetable oil
- 2/3 cup + 1 tbsp. milk
Preheat oven to 350F. Grease and flour or line cupcake pan.
Use a fork to mash a whole ripened avocado in a small bowl and set aside.
Combine dry ingredients, reserving 1 tbsp. sugar, and set aside.
Using a mixer, beat eggs with 1 tbsp. reserved sugar until light & fluffy (about 5 minutes).
Drizzle oil into eggs with mixer running.
Add avocado and mix.
Alternate adding dry ingredients and milk starting and ending with dry mixture.
Fill cupcake tins to 2/3 full and bake 18 - 20 minutes. (I found 18.5 minutes was perfect for mine, but every oven is different.)
Cupcakes are done when a toothpick inserted through center comes away clean. Let cool on wire rack.