This recipe comes from the cookbook Deceptively Delicious by Jessica Seinfeld. I bought the cookbook a while ago and never made any recipes from it but knew that one day (when my daughter started eating solid food) it would come in very handy.
The day arrived when I was desperate and needed to find foods where I could sneak in veggies because I was feeling SO guilty as a mother and as a nutritionist. My guilt started to overwhelm me and I was losing sleep. Pizza and meat sauce with quinoa were not going to be her only foods! I don’t really care if this is the picky eating stage…I KNOW BETTER!
So…I picked up my Deceptively Delicious cookbook and started pureeing and cooking. Now I have to say that the recipes are good and do include vegetables but the majority of the dessert recipes include way too much sugar my for my liking.
I usually modify every recipe I come across to use more “alternative” ingredients that are better for you and this recipes is no different. I LOVE the idea of using avocado and the cupcakes taste YUMMY!
Without further ado…here is Jessica Seinfeld’s Chocolate Cupcake recipe with some Lori Kennedy modifications.
Chocolate Cupcakes (with avocado and cauliflower)
I used mini cupcake trays instead of the regular ones. The recipes calls for 12 cupcakes. I made 44 with the mini cupcakes trays.
Ingredients:
Nonstick cooking spray (oil mister) 1 cup avocado puree 1 cup sucanut sugar (raw cane sugar) 1 cup unsweetened soy milk 2 tsp pure vanilla extract 1/2 tsp balsamic vinegar 2 large organic eggs 2 cups spelt flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt Preparation:- Preheat oven to 350F. I like to use paper baking cups. You can find them for whatever size muffin tips you use. Line the muffin tins with the baking cups.
- Puree avocado and set aside. In a large mixing bowl, add the avocado puree, sucanut, soy milk, vanilla and vinegar until smooth. beat in the egg whites one at a time, just until incorporated.
- Add the flour, cocoa powder, baking soda, and salt and mix until smooth. Divide the batter among the muffin cups. Bake until the tops are browned and spring to the touch. Depending on the size of muffin cups you use will determine the time you need to bake them. For the regular size muffin cups bake for about 15 – 20 minutes. For the mini muffin cups bake for 8 – 12 minutes.