Tuesday, February 28, 2012

Crazy Cake Cupcakes

Crazy Cake Cupcakes

There is a type of cake called Crazy Cake or Wacky Cake.  It does not contain butter or eggs and gets its leavening from chemical reactions between the baking soda and vinegar.  If you have ever had one, you know that it is absolutely moist and delicious and that you would never know there was anything different about it. 

What I love about this type of cake is that it’s so simple to prepare.  My twist on it is the addition of avocado.  Although avocado contains fat, the majority of it is in the form of monounsaturated fat (the good fat).  Avocado is also  heart-healthy, a good source of fiber, and is rich in vitamins.

And, no exaggeration, you can’t taste the avocado in this cupcake, and I mean not even a hint of it!

This is a quick, no fuss, feel-good-about-eating cupcake for any occasion.  I top it with a ganache or a dusting of powdered sugar.  To keep my ganache on the lighter side, I use milk instead of the more commonly used heavy cream.









Crazy Cake Cupcakes

1 1/2 cup flour
2 tbsp. flaxseed meal
1 tbsp. Stevia Powder
1/2 cup sugar (if you want to omit Stevia, use 1 cup sugar)
1/2 to 2/3 medium avocado, well mashed with fork
3 tbsp. cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. vinegar
3 tbsp. vegetable oil
1 tsp. vanilla extract
1 cup cold water

Ganache:
¼ cup semi sweet chocolate chips
1 scant tbsp. milk

Preheat oven to 350 degrees F.  Combine all dry ingredients in a large bowl.  Use a whisk to blend.  Make three holes in mixture.  Put oil in one hole, vanilla in the second, and vinegar in the third.  Add water and avocado.  Blend using a whisk (about 50 strokes).  Line a muffin tin with baking liners or coat with cooking spray.  Fill each cup 2/3 full with batter.  Bake about 16 - 18 minutes.  Allow to cool.





To make the ganache, place chocolate chips and milk in a small microwaveable bowl.  Microwave for 20 seconds.  Stir until smooth.  If needed, microwave for an additional 10 seconds and stir.  Spread over top of the cupcakes.  Store ganache topped cupcakes in the refrigerator. 

Makes 12 cupcakes.




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1 comment:

  1. I think I need to try it out mainly because it has healthy ingredients like flaxseed and avocado. I would prefer adding butter instead of vegetable oil as it can make it more tastier and healthier for kids.

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