Occasionally, I get these strange creative streaks that may or may not end in ambitious yet disastrous results. I wouldn't say these cupcakes were a disaster, but they weren't my favorite concoction to come out of our kitchen. I am sharing the recipe because I actually loved each component -- the almond cake was super yummy, and the avocado buttercream was surprisingly delicious -- the avocado becomes buttery and sweet. I would definitely make the almond cake again with maybe a fruit-based buttercream, and I'd make the avocado with either a vanilla, chocolate, or lime cake. Some people loved the recipe as-is, though -- so maybe it's just me :)
By the way, any time I'm baking something "interesting," I tend to cheat and use boxed cake mix -- saves time and lets me focus on the more fun elements!
Almond Cupcakes with Avocado Buttercream
for the cake:
1 box white cake mix with specified ingredients (water, eggs)
1.5 t almond extract
1/4 c slivered almonds, chopped
for the icing:
1.5 ripe avocados
1.5 sticks of butter, softened
4-5+ c powdered sugar
Prepare cake mix as directed, then add extract and slivered almonds. Pour into cupcake dishes and bake until toothpick comes out clean. Cool.
To make icing, blend butter in mixer until pale and creamy. Slowly add sugar in 4-5 batches, blending over low-medium speed. Blend avocados in a food processor, adding some of the butter/sugar mixture if avocados don't cooperate (we used a magic bullet). Add avocado mixture to mixer and process until smooth. Keep adjusting sugar until you reach your desired buttercream consistency.
To pipe, place frosting in a large ziplock bag and cut the corner. Top with extra slivered almonds. Enjoy!
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