Directions

To make the batter:

Mix the oats with the almond drink and leave to soak for 30 minutes. Stir the margarine, honey, vanilla extract, pinch of salt, 2 tablespoons of lime juice, 2 eggs and grated lime zest into the oat and almond drink mixture.

 

Cut 2 of the avocados in half and remove the stone. Scoop out the avocado flesh from two of the halves, purée it until smooth and stir into the batter. Stir in the ground almonds, flour and baking powder. Peel and dice the other 2 avocado halves and fold into the batter also.

Pour the batter into the 12 muffin paper cases. Place the paper cases in a muffin tray and bake in a preheated oven at 180°C (top/bottom heat) for approx. 25 minutes. Allow to cool.

 

To make the cream:

Mix 2 tablespoons of lime juice and 50 ml maple syrup with the agar-agar and boil rapidly for 2 minutes. Allow to cool slightly and stir in the low-fat cream cheese. Cut the remaining 2 avocados in half, remove the stone and spoon out the avocado flesh. Purée the avocado until smooth and stir into the cream cheese mixture. Allow to cool.

 

To make the topping:

Spoon the cream into a piping bag. Attach a star-shaped nozzle and pipe a swirl onto each cupcake. Rinse the berries, pat dry and arrange on the cupcakes. Sprinkle with chopped pistachios.

 

Green light for great cupcake love!

 

Your Dole team