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Avocado Cupcakes
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| Makes 12 | |
| ½ cups | butter |
| 1 cup | sugar |
| 2 large | eggs |
| 1 ¼ cups | all purpose flour |
| 1 tsp | baking powder |
| pinch | 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
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