Well, it looks like my dessert posts are the most popular! 🙂
So here is another family favorite, straight from Jessica Seinfeld’s “Deceptively Delicious”. I am sure this recipe has been “blogged” a lot, but I think it is worth mentioning again! I always make sure that my children are exposed to a wide range of flavors and textures of food, but sometimes they just get on a jag where they won’t eat this veggie or that. So I pull out Jessica’s book, and purée my little heart out. I truly believe, however, that while tricking kids into eating their veggies works on a nutritional basis, it is still extremely important to offer them the whole form of the vegetable, raw, or lightly steamed with as few accoutrements as possible so that they learn to eat their vegetables in the natural form.
** I included her recipe for cauliflower icing, but I didn’t make it for this particular batch of cupcakes. I iced a regular birthday cake with this once, and not one guest noticed the cauliflower. When I told them, they were very surprised! **
Happy Victoria Day!
by Jessica Seinfeld
nonstick cooking spray
1 cup avocado puree
1 1/2 cups sugar
1 cup nonfat milk (skim)
2 tsp pure vanilla extract
1/2 tsp balsamic vinegar
2 large egg whites (I use the entire egg)
2 cups all purpose flour
1/2 cup unsweetened cocoa flour
1 tsp baking soda
1/2 tsp salt
1– 8oz pkg reduced fat cream cheese
1/2 cup confectioners’ sugar
1/4 cup cauliflower puree
2 tbsp pure vanilla extract
1/8 tsp salt.
1 Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
2. In a large mixing bowl or the bowl of an electric mixer beat the avocado puree, sugar, milk, vanilla, and vinegar until smooth. Beat in the egg whites one at a time just until incorporated.
3. Add the flour, cocoa powder, baking soda, and salt, and mix until smooth. Divide the batter among the muffin cups. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 15 to 20 minutes. Turn out onto a rack to cool completely before frosting them.
4 For the frosting, beat together the cream cheese, sugar, cauliflower puree, vanilla, and salt until smooth. Spread over the cooled cakes.
5. Store the cupcakes in an airtight container at room temp for up to 2 days, or freeze for up to a month.
**Her note** The taste of the avocado is still slightly detectable when the cupcakes are warm, so be sure they’re completely cool before you serve.
To make the avocado puree to make this you get two avocados and whiz them in your food processor until smooth- the cauliflower puree steam the cauliflower and the also process until smooth.