Cupcakes and Whipped Cream

Just wanted to give you an idea for a very yummy dessert or anytime treat.  Chocolate Avocado Cupcakes topped with Coconut Whipped Cream.
Coconut whipped cream is such a yummy treat.  I keep a small can of full fat coconut milk in the fridge at all times solely for making this.  You’ll want to chill the can for at few hours or overnight. When you remove the can from the fridge turn it upside down before you open it.  You don’t want the liquid, save that to throw in your morning smoothie, all you want is the solid coconut cream.  Like regular whipped cream it’s always a good idea to chill you bowl and beaters but it isn’t necessary.  Whip as you would regular cream, adding in your sweetener of choice (maple syrup, agave, sugar or honey).  You can also add some vanilla to suit your taste.


Not the best picture but I’m sure you can imagine a chocolate cupcake topped with coconut whipped cream = heavenly!  I sprinkled some ground cinnamon over top as well for a little additional flavour pop.
~ Jackie

Are Chocolate and Avocado Really BFF's?

Chocolate and avocado are not a new combination in the blog world.  I'm sure you've all seen the pudding, cake, and cupcakes, but to be honest the thought of adding avocado to my yummy baked goods kind of freaked me out.  I was skeptical to say the least.  That was until I tried this recipe Marie posted on her blog over at Marie Tower Nutrition.  Marie hasn't steered me wrong yet so I had to give them a try.

I made three slight modifications to the recipe.  One I wanted to see how they would work using a gluten free flour mix, two I was running out of maple syrup so I didn't use as much and three I read if you add a little apple sauce, pumpkin or something with pectin in place of some of the fat it would help bind things together with the GF flours.

Chocolate Avocado Cupcakes (Gluten Free)

1 1/2  cups gluten free flour mix (or AP flour. Spelt would probably work good too)
3/4 cup coco or cacao powder
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp sea salt
1 large avocado pitted and peeled
3/4 cup pure maple syrup
3/4 cup unsweetened almond milk
1/3 cup olive oil (I subbed approx 1/8 cup unsweetened apple sauce for some of the oil)
2 tsp vanilla

Preheat oven 350

Line 12 cup muffin pan with paper liners.  Whisk dry ingredients together in a large bowl.  Combine wet ingredients, including avocado in your blender and blend until creamy.  Add avocado mixture to dry ingredients and mix till well combined.  This batter is very thick a large ice cream scoop would be perfect to use to put the batter in the muffin cups.

Bake for 25 mins or until a toothpick inserted comes out with a few crumbs attached.  Let cool (if you can wait that long) and enjoy!

They were velvety smooth, yummy and held together really well. The next time I make them I'll be adding in some dark chocolate for a little extra chocolaty goodness.

If you would like to try the GF flour mix here it is. I've used it in muffins, and brownies too all with great results.

2 cups sorghum flour
2 cups potato starch (not flour)
1/2 cup coconut flour
1/2 cup brown rice flour
1 tbsp xantham gum (or guar gum)

Mix together and store in an airtight container in the fridge or freezer for longer shelf life.

Enjoy your Labour day holiday!!

~~ Jackie