Here in Southern California we are spoiled with great weather, sandy beaches, and excellent avocados. However, you can only make guacamole so many times. With a pile of avocados on my counter, I had to think of a way to use them that didn't involve garlic and onions.
If pepper and pears sound like a strange combination, how about avocado in a cupcake? I can promise you it is equally delicious. The cupcakes are dense, moist, subtly spiced, and not too sweet. The avocado gives a richness hard to find in many cake recipes, but doesn't add an overwhelming flavor. Because they are plain, these cupcakes lend themselves well to experimenting with additions-you can try nuts, chocolate chips, dried fruits, or different combinations of spices. Unfrosted, these make great muffins for a morning treat, but a lemon cream cheese frosting adds the perfect citrusy touch to these fun cupcakes.
2 1/4 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon each: nutmeg, cinnamon,cloves, and allspice
1/4 cup vegetable shortening (Crisco)
1 cup sugar
2 eggs, x large
1 tablespoon lemon juice
3 tablespoons milk
1 cup avocados, mashed (about 3 medium avocados)
In a bowl mix together all dry ingredients, set aside.
Cream together shortening and sugar. Add eggs one at a time. Add lemon juice, avocado and milk; mix until thick and creamy.Add dry ingredients mix well. Spoon batter into muffin cup filling about 3/4 full. Bake @350 for 15-20 minutes. It can also be baked as a 9x13 cake, but increase the baking time to approximately 30 minutes. Frost with lemon cream cheese frosting.
Lemon Cream Cheese Frosting
2 oz butter
3 oz cream cheese
2 1/2 cups confectioners sugar
Juice and zest of one lemon.
With mixer beat confectioners sugar and butter until crumbly. Add lemon zest and juice. Beat in cream cheese 1 ounce at a time, continue beating until smooth and fluffy.