Jalapeño Strawberry Cornmeal Cupcakes With Avocado Frosting

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   ["Pre heat oven to 350

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   Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.", "In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapenos.", "Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool.", "While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth. The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.

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   Now Ice cupcakes and top with sliced strawberries."]

* Per serving · 4 servings · Values may vary.

No additional tips available.