OK, I know that avocados aren’t exactly in season, but this recipe sounded too good to not mention.

It is from this great vegan cookbook, Big Vegan. You can read more about Big Vegan here, and check out another free recipe from it here.

Ingredients
1 3/4 cup / 255 g all-purpose flour
2 tsp lime zest
1 tsp baking powder
1 tsp salt
1/4 cup / 40 g mashed avocado
2 tbsp canola oil
1 cup / 200 g granulated sugar
1 cup / 240 ml almond or soy milk
1 tbsp fresh lime juice
1/2 tsp vanilla extract
1/2 cup / 80 g mashed avocado
1 tbsp fresh lime juice
2 1/2 cups / 250 g powdered/icing sugar
1 tsp baking soda

Cupcakes:
Preheat the oven to 350F/180C.
In a large bowl, combine flour, lime zest, baking powder, baking soda and salt.
In a medium bowl, puree avocado until smooth, the mix in the oil.
Stir in the granulated sugar, then the milk, lime juice and vanilla.
Stir the liquids into the dry mixture, mashing out any lumps.
Divide the batter among 12 lined muffin cups in a muffin pan. Bake until a toothpick comes out clean, about 20 minutes.

Frosting:
In a small bowl, mash the avocado with the lime juice until smooth, then stir in the powdered sugar.
Cover and refrigerate until the cupcakes are completely cooled.
Bring it together:
Finally, spread about 1 tbsp of frosting on each cupcake.
Keep refrigerated, until just about ready to serve, letting cupcake come to room temperature.
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Source: GO Media - written by 

JEANNIE MOULTON - Photo: Flickr Creative Commons by bossacafez (which is sadly not of the avocado cupcakes )