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1
Place oven rack in middle position and preheat oven to 375u00b0F (190u00b0C).
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2
Line cupcake moulds with paper cups.
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3
In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt.
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4
In separate bowl, combine avocado, eggs, butter, vanilla and milk until well blended.
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5
Add liquids to dry ingredients and mix with rubber spatula until dry ingredients are moistened. Batter may look lumpy. Do not over-mix.
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6
Scoop batter and fill cups almost to the top. Bake immediately.
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7
Bake cupcakes for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into the cupcakes centre.
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8
Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.
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9
Tip: For a lactose free version, substitute margarine for butter and soy milk for skim.
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10
*To puree avocado, use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves-one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out. Then, puree the avocado in a food processor.
