Beth’s Avocado Dreamer Cupcakes
Dry:
1 3/4 cups cake flour (or all all-purpose in a pinch)
1 1/4 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
+
2 soft room temperature avocados
Wet:
4 large eggs
1 cup heavy cream (whole milk or buttermilk would prolly be ok)
Hand full of fresh basil leaves (what, like 15 leaves? Makes, like, 2 Tbsp super chopped?)
Zest of one big lemon
“Frosting:”
At least 1 cup heavy whipping cream
Honey
Small can coconut milk
Preheat oven to 350*. Sift dry ingredients into big-enough-to-mix-in-later bowl. Smush avocados into very small bits with a fork and cut them into the dry ingredients as one would butter, until the small pieces are nicely coated in flour.
In separate smaller bowl, combine eggs and cream – then zest the lemon rind right in there; chop the basil as fine as humanly possible (but not juiced, of course) and toss that in too. In thirds, beat the wet mixture into the dry ingredients. Fill cupcake cups as desired (2/3 – ¾ works well).
Bake 20-22 min depending on fill size (maybe even 24 min), until top of cakes is not too gooey. [14-16 min for mini cupcakes.] Makes about 24 big cupcakes.
For “Frosting” (make shortly before serving, maybe even let the eaters glop their own):
1 cup or so whipping cream
2 Tbsp honey
A nice slosh of coconut milk
In small bowl, beat cream until fairly stiff. Beat more when adding the honey. Beat again to combine the coconut milk.
Consume.
