Although my heart belongs to the saltwater scent of childhood beach days on the Atlantic that come with summer, one would have to be soulless not to feel a great fondness for spring. In elementary and middle school I would religiously check the weather section of the newspaper waiting for the temperature to hit 65, the magic number where you could wear shorts to school (even if it was probably 40 out while waiting for your bus in the morning). In high school, it meant that the days would be longer for you to stay out with friends and of course significant others and your parents wouldn't be cramping your style. However, I feel that the best example of spring awakening for me was during college at RIT.
The oppressive winds and snow drifts the the school's "unique" architecture created really made you wish that the infamous underground tunnels spanned from the residential area to the academic side (why they do not, I still have no clue). Forget getting to an 8:00AM class on time if you lived off campus, you'd be digging yourself out for an hour or so only to be plowed right back in. Yes, this is how the majority of Upstate NY feels. Yet at the first sign of sunlight peeking through the "Rochester grey," as Torren refers to it, and the barely blossoming smelly trees along the Quarter-Mile, the unicycles, skateboards and frisbees would break out. Girls legs suddenly reappeared, guys ran around shirtless and the ghetto hot tubs of the Greek system would dot the fronts of the dorm buildings. People actually existed at the school again. Everyone became friendlier and happier. We were all reminded why we actually chose to attend that massive patented palace of brick as people were strewn over the bright green grass.
So to honor that lovely spring, I have this vegan recipe made from one of the brightest greens that the Earth produces that you can still bake easily with: avocados. Don't scoff, friends, the chocolate in these dense cupcakes is what you truly taste in the end. I coupled them with
Alton Brown's Avocado Buttercream and as predicted, received mixed reviews. Some outright turned up their noses while others (usually the more daring and probably more organic eaters) enjoyed the unique citrus taste. I think that "buttercream" is a poor title due to the lack of butter and cream substances. Maybe "icing" would be better. Next time I am going to procure some Earth Balance and make the frosting I really wanted to produce as seen on Sugar Plum's site.
Spring has sprung and we're still eating chocolate, albeit with a healthier twist. I did mention those summer beach days around the corner. When does spring finally awaken for you?
Vegan Avocado Cupcakes
adapted from
Sugar Plum and
Joy the Baker
Yield: 16 cupcakes
INGREDIENTS
cupcakes
2 C all-purpose flour
2 1/2 teaspoons baking powder
1/2 tsp salt
1/2- 3/4 C mashed ripe avocado (1 medium)
1 1/2 C packed brown sugar
1/4 C vegetable oil
1 tsp vanilla extract
2 oz unsweetened chocolate, melted
1 1/3 C almond, rice coconut or soy milk
avocado buttercream
4 oz avocado meat, approximately 1 small to medium
1 tsp freshly squeezed lemon juice
1/2 lb. confectioners' (about 2 C)
1/4 tsp lemon extract
DIRECTIONS
cupcakes
Preheat oven to 350 degrees F. Line 16 muffin cups with liners.
1. Sift together flour, baking powder and salt. Set aside.
2. Mix avocado, oil and vanilla extract.
3. Stir in sugar. Once fully incorporated, stir in melted chocolate.
4. Slowly beat in the sifted flour ingredients, alternating with the milk until combined and all white streaks are gone.
5. Pour batter into muffin cups. Bake 18 to 20 minutes, until a toothpick inserted comes out clean.
6. Let cakes cool for 10 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
avocado buttercream
1. Peel and pit the avocado.
2. Mash or place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes.
3. Add the powdered sugar a little at a time and beat until smooth.
4. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.
Nutrition: 233 cal, 7g fat, 165mg sod, 45g carb, 31g sugar, 2g fiber, 2g protein
