Tuesday, January 23, 2007

Avocado Cupcakes with Palm Sugar Buttercream


I’m a big fan of avocado since I was a little girl, usually made juice, puree, salad or just eat it plain. We recognize a good avocado by its yellow, buttery flesh with no fiber at all, and it taste sweet. We used to call it “alpukat mentega” means butter avocado. But it’s not easy to find a real good avocado in Jakarta recently. The one I found in market tasted a little bit bitter but I still decided to make it a try for cupcakes.

I used avocado puree and chocolate rice for the batter and palm sugar for butter cream frosting. Palm sugar has a unique taste, I think like a blend of mocca and caramel, I also used pandan leaf when boiling palm sugar mixture to have its exotic fragrant. This combination would bring the avocado to its best.


I was totally satisfied with the result despite the slightly bitter taste. Their textures are dense but moist and they’re looked very cute especially the one in antique flower cake molds. I think it would be perfect if you can find a sweet avocado for your cupcakes…



Avocado Cupcakes
Makes 12

½ cups butter
1 cup sugar
2 large eggs
1 ¼ cups all purpose flour
1 tsp baking powder
pinch of salt

½ cups avocado puree
¼ cups chocolate rice
½ cups milk

1. preheat oven to 175°C
2. whisk together flour, baking powder & salt, set aside
3. beat butter and sugar until pale & creamy
4. add in eggs, one at a time, beat well after each addition
5. at low speed, add in flour mixture and milk alternately, starting and ending with flour, beat well after each addition
6. fold in avocado puree and chocolate rice using spatula until combined
7. divide batter into cupcake pan lined with cake cases up to ¾ full
8. bake for 20-25 minutes or after toothpick comes out clean

Palm sugar butter cream frosting

¼ cups palm sugar and more for garnish
¼ cups milk
1 pandan leaf
½ cups butter
1 ½ cups confectioner’s sugar or more

1. boil palm sugar, milk and pandan leaf over low heat until sugar dissolved, remove and let cool
2. beat butter and confectioner’s sugar until fluffy
3. add in palm sugar mixture and beat until combined

10 comments:

Anonymous said...

I have never heard of chocolate rice! They look wonderful, I love the antique star molds.

Taryn said...

Where can one find chocolate rice? I have never heard of this before and I can't find a thing on it doing a Google search!

simply cake said...

hi anonymous and taryn, it's actually a kind of sprinkle, we usually spread it over a toast/bread or donuts. i don't know what's it called in english so i say chocolate rice, sorry to make you guys confused...:p
you can simply subtitute it with shredded/grated chocolate.

Ashley said...

My grandmother always called them "jimmies" - they are the ones in the first picture on this page:
http://en.wikipedia.org/wiki/Sprinkles

Stef said...

These are so unique. I am going to have to try to make some version of this. I'll let you know when I get around to it.

mel said...

mungkin ngeruk alpukatnya kedaleman mbak, bagian yang deket kulit biasanya memang pahit...

Anonymous said...

I was cofused about the chocolate rice until I saw the pic (thanks for adding images!). The Dutch call it chocolate hail/hale (not sure about the spelling) and you can find it at any european grocery. It's fantastic spread over top of freshly buttered toast, yum! Gotta try this recipe now, thank you.

Anonymous said...

In Dutch, the chocolate rice is called "Hagelslag" and the main brand is deRuijter. You can buy it online from shops selling Dutch products.

didi said...

omg, this looks so good. you should submit it to the avocado recipe contest! it's at avocadofiesta.com

i'm going to try your recipe now...

Anonymous said...

Found your avocado cupcakes, tried it. Interesting! Thinking that it may be good with a bit of coffee taste, just like alpukat juice.