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Serves
16
Prep
15
mins
Cooking
18
mins
Find a recipe

Spelt Cupcakes with Choc Avocado Frosting

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Directions
Step 1

Pre-heat oven to 180C (160C fan-forced). Line 16 x 1/3 cup capacity muffin pans with paper cases.

Step 2

Using electric beaters, cream together the butter and sugar. Add eggs one at a time until well incorporated. Add vanilla.

Step 3

Combine the flours, cocoa, baking powder and bi-carb. Gradually add to the butter mixture, alternating with the milk until mixture is smooth.

Step 4

Spoon between paper cases and bake for 16-18 minutes, or until they spring back when pressed. Allow to cool on a wire rack.

Step 5

For frosting: Beat together the avocadoes until smooth. Add cocoa and maple mixing well. Refrigerate until required. When serving, pipe frosting over cooled cupcakes.

Ingredients
  • 125g butter, diced and softened
  • 1 cup brown sugar
  • 2 extra large eggs
  • 1 tsp vanilla extract
  • 1 cup McKenzie's Wholemeal Spelt Flour
  • 3/4 cup plain flour
  • 1/4 cup cocoa
  • 2 tsp McKenzie's Baking Powder
  • 1/2 tsp McKenzie's Bi-Carb Soda
  • 1 cup milk
Frosting
  • 2 ripe avocados
  • 1/4 cup cocoa
  • 2 Tbsp maple syrup
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Related Products


  • McKenzie's Wholemeal Spelt Flour 300g

  • McKenzie's Bi-Carb Soda 500g

  • McKenzie's Baking Powder 125g

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