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Categories:
cake flour baking powder baking soda salt sugar butter avocado vanilla eggs low-fat organic buttermilk powdered sugar pasteurized egg whites avocado lime butter butter brown sugar almond paste vanilla flour oats cereal bananas granulated sugar butter heavy cream cinnamon zest
Viewed: 11 - Published at: 7 years agoIngredients
- 2 1/4 cups sifted cake flour (sifted before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 2 tablespoons organic unsalted butter, at room temperature
- 1 ripe, fresh organic avocado, pureed in a food processor or blender until smooth
- 1 teaspoon vanilla extract
- 2 large organic eggs
- 1 cup low-fat organic buttermilk
- 8 ounces powdered sugar
- 1/4 cup pasteurized egg whites
- 1 ripe, fresh organic avocado, peeled and pitted
- Juice of 1 whole organic lime
- 1 pound organic unsalted butter
- 2 1/4 ounces organic unsalted butter
- 2 1/4 ounces brown sugar
- 1/2 ounce almond paste
- 1 teaspoon vanilla extract
- 4 1/2 ounces all-purpose flour
- 3 1/2 ounces toasted oats cereal
- 3 ripe organic bananas, cut into 1/4-inch cubes
- 1/2 cup granulated sugar
- 3 teaspoons soft unsalted butter
- 3 teaspoons organic heavy cream
- Pinch organic cinnamon
- Lime zest, for garnish
Method
- For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake baking pans with paper liners.
- Sift together the flour, baking powder, baking soda and salt in a bowl; set aside.
- Beat the sugar, butter and pureed avocado until completely combined in the bowl of a stand mixer.
- Beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition.
- Beat in the buttermilk with the mixer on low speed until just combined.
- Add the flour mixture.
- Once all the flour is incorporated, increase the mixing speed to medium and beat for 20 seconds longer.
- Be careful not to over-mix.
- Divide the batter among the pans and bake until golden on top and a wooden toothpick inserted in the center comes out clean, about 25 minutes.
- Cool in the pans on wire racks for 10 minutes before inverting, removing papers and cooling completely.
- For the buttercream frosting: Beat the powdered sugar and egg whites for about 5 minutes on medium-high speed using an electric mixer.
- Puree the avocado and lime juice in a food processor.
- Add the butter to the whites mixture and beat until very creamy, about 10 minutes, then add the avocado and lime juice and mix well.
- For the streusel: Cream together the butter, sugar and almond paste using an electric mixer.
- Add the vanilla and cinnamon and mix well.
- Add the flour and toasted oats in batches until large crumbs start forming.
- For the caramelized bananas: Make a dry caramel by pouring the sugar in an even layer into a heavy-bottomed saucepan.
- Heat over medium heat until the caramel starts to melt, gently pushing the sugar towards the center.
- Continue cooking, stirring only very occasionally, until the caramel turns a dark copper, taking care that the caramel doesn't burn.
- Transfer to a bowl, stir in the bananas until coated and caramelized, and then stir in the butter, cream and cinnamon.
- For assembly: Remove the centers of the cupcakes using a melon baller and fill with the caramelized bananas.
- Pipe the avocado-lime frosting on top, sprinkle with the oats streusel and garnish with lime zest on top.
