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Monday, May 7, 2012

: vegan meal of the week : 'not-tella' swirl cupcakes : week 53

happy monday!
have a good weekend? [i did!]

if you have been around here for a bit, you know i love dessert. and avocados. and chocolate. 

a while back, i found this recipe for avocado nutella cupcakes.
both nutella & cocoa almond spread [from trader joes] contain milk BUT rapunzel choconut butter IS vegan.

here we go : 

avocado 'not-tella' swirl muffins[recipe found here // vegan modifications made by me]
what you need :

*2 cups whole wheat flour
*1/2 tsp baking powder
*1/2 tsp baking soda
*6 tbsp vegan butter, softened [i use earth balance]
*1 1/2 cups sugar
*1 ripe avocado
*1 tsp vanilla extract
*1/4 cup + 2 tbsp soy//nut milk [i use vanilla almond milk]
*16 tsp nutella 

how to do it : 
1) put cupcake liners in muffin tin. spray cupcake liners
2) in a medium sized bowl, sift together flour, baking powder and baking soda.  set aside.  in the bowl of a stand mixer, beat butter on medium speed until softened and pliable.  add the sugar and beat until light and fluffy, about 4 minutes. [if you dont have a stand mixture, just use your muscles]. add the avocado and beat another minute to incorporate.  scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
3) add the milk & beat in vanilla extract. reduce the mixer speed to low and add the flour. beat just until combined.
4) pour into cupcake pan until they are about 3/4 full.  put a dollop (about a tsp) of nutella on top of each 'section' of batter and swirl around with a butter knife. bake for 15-20 minutes or until a toothpick inserted comes out clean.  let cool for five minutes in pan and then remove to a wire rack.

and PS : right now, in honor of mothers day, my e-book is 25% off ; making it just $10.50!
$1 from each book sold goes to charity.
makes a great gift [teachers, hostess', mothers, new moms, YOU!]