Avocado ‘Pick-me-up’ Cupcakes

These beauties were the result of having lots of ripe avocado and wanting cake. I love guacamole or baked avocado eggs as much as the next person, but…CAKE.

I’d been having a tough week and there were a few people who were just brilliant at cheering me up, so I decided to make coffee and matcha versions – ‘pick-me-ups’. So. Clever. Haha.

Avocado coffee cake (10 cupcakes)

1/2 avocado

2 bananas

60g Pow pea protein mix

1 tbsp coconut palm sugar

0.5 cup ground coffee

1 large egg

1 tsp each baking soda and baking powder

80g gluten free flour mix (rice, potato etc.)

Avocado matcha cake (13 cupcakes)

1.5 avocados

1 banana

90g Pow pea mix

60g gluten free flour mix (rice, potato etc.)

2 large eggs

6 tsp match powder

1 tsp honey

1 tbsp coconut palm sugar

200ml almond milk

50g coconut flour

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The method is the same for both: mash the bananas/avocados until smooth, mix in the rest of the ingredients, bake at around 180 degrees for 15-20 minutes or until risen but not completely firm (you want them slightly squishy to the touch – they’ll firm up as they cool down).

Icing

This was simply a blend of thick coconut milk, raw Manuka honey and soaked cashews. I added a little more coffee / matcha (as appropriate) for colour and to bring out the flavour even more.

These aren’t the prettiest cupcakes – but I enjoyed eating them anyway, and I hope the others did too!

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