Avocado
The Aztecs called the avocado tree "ahuacuatl which means the testicle tree." This fruit has a sensuous texture, very soft and creamy. Serve slices of avocado with a small amount of balsamic vinegar and freshly ground pepper, and you'll have a sexy nutritional treat.
Avocado Desert
Ingredients
1 avocado, peeled and pitted
1/2 cupmilk
1/4 cupwhite sugar
1/2 teaspoonvanilla extract
Directions
Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.
Spiced Chocolate Avocado Cupcakes
I decided to include this recipe because this cupcake includes all of the sexy aphrodisiacs (chocolate, avocado,cayenne pepper, cinnamon, and ginger) that gets those juices flowing. This cupcake is so sexy, I grantee that your man will be pulling your panties off with his teeth by the end of the night.
Ingredients
1 large avocado, mashed (125 g avocado meat)
1/4 cup vegetable oil
1 tsp. vanilla extract
1 tsp. ground cinnamon
2 tbsp. ground ginger
1/4 tsp. cayenne pepper*
1 cup white sugar (200 g)
1 cup brown sugar (200 g)
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 cups all purpose flour (420 g)
1/2 cup dark cocoa powder (50 g)
1 cup boiling water (250 mL)
1-1/2 cups soy milk (375 mL)
2 tbsp. white vinegar (30 mL)
Note: The spice in this cake is quite subtle. If you want more of a kick try adding more cayenne pepper (~1/2 tsp.)
Directions
Preheat oven to 350 F (175 C) and line cupcake tins with cupcake papers.
Mash the avocado until it is totally smooth (it is easiest if you use a food processor; however, you can also use an egg beater to beat it until smooth.)
Add the oil, vanilla, and spices to the avocado mixture and beat until completely mixed.
Add the sugar to the mixture and beat until uniform.
In a separate bowl sift together the flour, baking powder, baking soda, and salt. Set aside.
Boil the water and whisk together with cocoa powder until no lumps remain. Add in soy milk and vinegar.
Add the liquids and dry ingredients to the avocado/sugar mixture and mix until just combined.
Pour into cupcake tins (approx. 3/4 of the way full.) Bake at 350 F for ~16-18 min or until the tops of the cupcakes spring back when touched lightly (a toothpick inserted in the middle of the cupcake will come out clean when they are done.)
Frosting
Avocado Ganache
Ingriedents
2 avocados, mashed (~250 g avocado meat)
1/2 cup maple syrup OR honey (125 mL)
2 tbsp. dark cocoa powder
1/2 cup semisweet chocolate chips (90 g)
Pinch of salt
1 can full fat coconut milk- my fave brand is Thai Kitchen (400 mL)
Directions
In a food processor, puree the avocados until smooth.
Add the maple syrup,cocoa powder, and salt to the food processor.
Melt the chocolate chips and add to the food processor.
Open the can of coconut milk and transfer the thick coconut cream from the top of the can to a separate bowl. Add the remaining liquid to the food processor and mix until completely blended.
Using an electric mixer, beat the coconut cream until light and fluffy. Beat in the chocolate mixture until you have a nice fluffy consistency.
Allow to cool in fridge for 2 hours before piping onto cupcakes.
Ingredients
1 avocado, peeled and pitted
1/2 cupmilk
1/4 cupwhite sugar
1/2 teaspoonvanilla extract
Directions
Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.
Spiced Chocolate Avocado Cupcakes
Ingredients
1 large avocado, mashed (125 g avocado meat)
1/4 cup vegetable oil
1 tsp. vanilla extract
1 tsp. ground cinnamon
2 tbsp. ground ginger
1/4 tsp. cayenne pepper*
1 cup white sugar (200 g)
1 cup brown sugar (200 g)
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 cups all purpose flour (420 g)
1/2 cup dark cocoa powder (50 g)
1 cup boiling water (250 mL)
1-1/2 cups soy milk (375 mL)
2 tbsp. white vinegar (30 mL)
Note: The spice in this cake is quite subtle. If you want more of a kick try adding more cayenne pepper (~1/2 tsp.)
Directions
Preheat oven to 350 F (175 C) and line cupcake tins with cupcake papers.
Mash the avocado until it is totally smooth (it is easiest if you use a food processor; however, you can also use an egg beater to beat it until smooth.)
Add the oil, vanilla, and spices to the avocado mixture and beat until completely mixed.
Add the sugar to the mixture and beat until uniform.
In a separate bowl sift together the flour, baking powder, baking soda, and salt. Set aside.
Boil the water and whisk together with cocoa powder until no lumps remain. Add in soy milk and vinegar.
Add the liquids and dry ingredients to the avocado/sugar mixture and mix until just combined.
Pour into cupcake tins (approx. 3/4 of the way full.) Bake at 350 F for ~16-18 min or until the tops of the cupcakes spring back when touched lightly (a toothpick inserted in the middle of the cupcake will come out clean when they are done.)
Frosting
Avocado Ganache
Ingriedents
2 avocados, mashed (~250 g avocado meat)
1/2 cup maple syrup OR honey (125 mL)
2 tbsp. dark cocoa powder
1/2 cup semisweet chocolate chips (90 g)
Pinch of salt
1 can full fat coconut milk- my fave brand is Thai Kitchen (400 mL)
Directions
In a food processor, puree the avocados until smooth.
Add the maple syrup,cocoa powder, and salt to the food processor.
Melt the chocolate chips and add to the food processor.
Open the can of coconut milk and transfer the thick coconut cream from the top of the can to a separate bowl. Add the remaining liquid to the food processor and mix until completely blended.
Using an electric mixer, beat the coconut cream until light and fluffy. Beat in the chocolate mixture until you have a nice fluffy consistency.
Allow to cool in fridge for 2 hours before piping onto cupcakes.
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