This recipe was adapted and altered from the cookbook by Jessica Seinfeld
Deceptively Delicious
(Chocolate cupcakes with avocado and cauliflower)
The other day my roommate came home with a Babycakes donut maker! And you just can’t pass up opportunities that are handed to you, especially when the end result is a DONUT!!
I wanted to find a healthy donut, and after searching the web I actually found the recipe in a cookbook I had “Deceptively Delicious”. They turned out so delicious, and my little one gobbled them all up, so I’ll take that as a seal of approval. 🙂
batter
nonstick cooking spray
1 cup avocado puréed
1/2 cup agave nectar
1/2 apple sauce
1 cup soy milk
2 tsp pure vanilla extract
1/2 tsp balsamic vinegar
2 cups all purpose gluten-free baking flour
3 Tbs coco powder
1 tsp baking soda
1/2 tsp salt
1/4 cup chocolate chips. (vegan)
Egg replacer
(2 Tbs Chia seed 6 Tbs water) mix set aside for 1 min before adding
Frosting
1– 8oz pkg vegan cream cheese
1/2 cup confectioners’ sugar
1/4 cup cauliflower puree
2 tbsp pure vanilla extract
1/8 tsp salt.
1 Preheat oven to 350 degrees. coat donut maker, or muffin tin with cooking spray or line with paper baking cups.
2. In a large mixing bowl or the bowl of an electric mixer beat the avocado puree, agave, applesauce, milk, vanilla, and vinegar until smooth. Beat in chia seed mixture
3. Add the flour, cocoa powder, baking soda, and salt, and mix until smooth. Add chocolate chips last
For donut maker, pour batter into ziplock bag, cut tip for easier and faster transfer into donut holes, cook for 5 mins, I like to flip them, test with toothpick to check if cooked through
For cupcakes Divide the batter among the muffin cups. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 15 to 20 minutes.
Turn out onto a rack to cool completely before frosting them.
4 For the frosting, beat together the cream cheese, sugar, cauliflower puree, vanilla, and salt until smooth. Spread over the cooled donuts
5. Store the donuts in an airtight container at room temp for up to 2 days, or freeze for up to a month.
**the cauliflower puree steam the cauliflower transfer into food processor until smooth.
Read more at http://sweetlifebake.com/2010/02/27/chocolate-avocado-cupcakes-with-cauliflower-frosting/#ixzz24tzcPKth
Made it Vegan 
Adding Avocado is a good Idea!
Thanks, in her book, she says there is a slight avocado taste when warm, so let cool before serving. I couldn’t detect any avocado taste. But I may be bias cause I put avocado on everything!! Thanks for liking my post !!