Rich dark chocolate and a hit of strong espresso work beautifully with the creamy ripe avocados and toasted walnuts in this recipe to create a truly melt-in-the mouth, unique and luxurious taste. Avocado replaces butter in this cupcake’s frosting, making it a slightly healthier option. You could also substitute a white chocolate or vanilla frosting, and dust with coconut, pecans or toasted almonds to perfectly complement the flavour and offset the richness of the chocolate cake. Cupcake couture with Tate & Lyle Fairtrade Cane Sugar is simple to make and bake at home and can add a touch of high fashion to any occasion. Indulge with some TLC - tea and little cupcakes - and enjoy the moment.
You need: 2 cups very ripe avocado flesh (use the ripest you can find before the flesh has turned brown - cut out any brown bits) 1.5 cups Tate & Lyle Fairtrade Icing Sugar 1.5 tsp lemon juice To make: Using a hand mixer, blend the avocado with the lemon juice until you achieve a smooth consistency, working out any lumps. Slowly blend in the sugar, increasing the speed of the mixer as you go (feel free to add more or less powdered sugar to achieve a consistency & taste you like). Using a zester, create some Divine dark chocolate shavings and sprinkle some onto the frosting and top with a cooled toasted walnut. Recipe courtesy of Lily Vanilli and Tate & Lyle Tate & Lyle's commitment to Fairtrade Tate & Lyle's Fairtrade Caster Sugar, Icing Sugar and Royal Icing Sugar are all sourced from Belize, the sugar company's first Fairtrade accredited grower-partner, from whom it has purchased sugar for over 35 years.