Make batter as directed on Duncan Hines Red Velvet Cake, substituting your favorite melted ice cream for the water. I used Tillamook White Chocolate and Raspberry Yum. Fill ice cream cones only half full and bake as suggested. Top cooled cupcakes with 'squirt' whipped topping (I don't remember what that's called) and sprinkles. Suggestion, make the cupcakes the day before serving. They are more moist the second day.
Cupcakes: 1½ cups of flour 1½ tsp baking powder ½ tsp baking soda ¼ tsp salt ¾ cup of sugar 2 eggs 1 ripe avocado ¾ cup vegetable oil ⅔ cup of milk + 1 tbs
Frosting: 4 ounces cream cheese or Neufchatel cheese, softened 1tablespoon butter, softened 1 1/2 cups confectioners' sugar 1-2 teaspoons lime juice, or more depending on resulting thickness of the frosting 1teaspoon lime zest
Instructions: Preheat the oven to 350 and line the muffin pan with cupcake lines. Prepare all the ingredients and have them ready before starting the batter. Sift the flour, baking powder, baking soda and salt together and set aside. Mash the avocado very well or even put it through food processor, set aside. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes. Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined. Add the avocado mash. Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients. Divide the batter between the cupcake cups. Bake for 18-20 minutes. Do a toothpick test to make sure they are done. Cool completely before frosting. Combine the ingredients for the frosting in a mixer. Beat until very well combined. Frost the cupcakes and enjoy!
Mom's Ice Cream Cupcakes
ReplyDeleteMake batter as directed on Duncan Hines Red Velvet Cake, substituting your favorite melted ice cream for the water. I used Tillamook White Chocolate and Raspberry Yum. Fill ice cream cones only half full and bake as suggested. Top cooled cupcakes with 'squirt' whipped topping (I don't remember what that's called) and sprinkles. Suggestion, make the cupcakes the day before serving. They are more moist the second day.
Rachel's avocado cupcakes with lime frosting
ReplyDeleteCupcakes:
1½ cups of flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup of sugar
2 eggs
1 ripe avocado
¾ cup vegetable oil
⅔ cup of milk + 1 tbs
Frosting:
4 ounces cream cheese or Neufchatel cheese, softened
1tablespoon butter, softened
1 1/2 cups confectioners' sugar
1-2 teaspoons lime juice, or more depending on resulting thickness of the frosting
1teaspoon lime zest
Instructions:
Preheat the oven to 350 and line the muffin pan with cupcake lines.
Prepare all the ingredients and have them ready before starting the batter.
Sift the flour, baking powder, baking soda and salt together and set aside.
Mash the avocado very well or even put it through food processor, set aside.
Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined.
Add the avocado mash.
Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients.
Divide the batter between the cupcake cups.
Bake for 18-20 minutes. Do a toothpick test to make sure they are done.
Cool completely before frosting.
Combine the ingredients for the frosting in a mixer. Beat until very well combined.
Frost the cupcakes and enjoy!