Today we went on another 8km walk/run at Ludwig’s Rose Farm, though the turnout was pretty small compared to the thousands that thronged the Jacaranda Spring Walk. All the better! Nevertheless, the trail went past all the flowers next to a rotten carcass and thousands of plastic bags. Ah well!
In celebration of many things I decided to haul out my crazy cap and try out something new. I’ve made muffins before, but not actually cupcakes. Not a helluva difference other than what they represent and what you can do with them. I was desperate to try out some avo icing/frosting without having to go through a whole other cake experience, so these little skinny vanilla cupcakes from Chocolate Covered Katie were the winner of my hours-long search for something.
CHANGES: I did, however, make some changes. Instead of the yoghurt I used a little less than a cup of tofu (the type that faffs about in water, pressed with paper towels) and two TBSP approximately of applesauce. Because of the addition of the tofu, I had to blitz it in the food processor quickly to get the same creamy consistency that the yoghurt would have given, plus a few splashes more of soya milk. I also used used beautiful, bold nutty wheat flour, since my first attempt with soya flour and xantham was such an epic fail. Seriously, gluten-free recipes perplex me (except as a lovely base for lemon bars or for “mexican quiches” (in the oven now!! :D).
The effect turned out to be rather spiffy – much less cupcake looking and more just delicious healthy treat (hiding under my terrible piping!). Soft, squishy, and overall just dainty…even my mother in law wanted more, with the green goo on top! That could just be in-laws being generous of spirit, but they each had about two…so who knows 😀
I admit the icing is wacky, but seriously, I’d had enough of NOT having avo icing! *harumph*
Avo icing (makes about 1 cup)
– 1 small avo (as in, small)
– 3 TBSP icing sugar
– 2.5 TBSP almond butter (noommmmm)
– tiny splash lemon juice
– quarter teaspoon green colouring (if I had left it as is I would’ve gotten some funny looks).
Blitzed it in the food processor, and voila! I kept it overnight in tupperwares and then shoved it down a little plastic baggie this morning after our walk and cut the edge off and made the above. Not my most elegant, but after a helluva walk one isn’t at the supreme of exuding classiness.
The taste of the avo icing is much more smooth and buttery than the one below – it’s not as sweet (which I like), so I think it has more potential for other goods which do not always mix with chocolate (I know, it’s a blasphemous thought, but think about it…lemon poppy cupcakes with chocolate frosting? nay!.
Chocolate raisin icing (1 cup aprox, bladdy sweet)
– 80g raisins (I heated these up in some boiling water first, for some obscure reason)
– 1/2 cup tofu (again, water squishy type)
– 1/2 cup carob
– 2-3 TBSP agave/honey
I haven’t even gotten to the real reasons for celebrating yet! Man-thing got two new jobs, I also got a little extra something to do, and, best of all, we made it through another week! whoo hoo! There was another uber top secret reason for cheering and glorying and what not, but that will have to wait for tomorrow, since I forgot my key prop.
Either way, cupcakes are good for the soul. Just one and off you go, happily skipping off into danger, fortified by vibrant green and decadent chocolate brown smeared across the ol’smackers! tra lalala!