Eggless Avocado Cupcake with Yogurt Frosting and Kumquat Jam……celebrating IWD

avocado cupcake & kumquat jam

Every year March 8, has been celebrated as International Women’s Day.  It all started in the early 1900 to promote equal rights for women. Today,  when we women have  managed to change the mindset of many people. But still  the safety of women is still a major concern and with the ever increasing cases of rapes makes us believe that still lot has to be done to stop the crime against women.

Kumquats

A cake is a perfect way to celebrate something as big as this.

An avocado was lying with me for long and  I have seen somewhere that it can be used in a cake, so when I searched,  I found this recipe,  perfect for the day.  avocado

Muffin

Recipe adapted from Cooking and Me

Ingredients

  • 1.5 cups whole wheat flour
  • 3 tbsp of cocoa powder
  • 1/4 tsp of salt
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 cup of sugar
  • 2 tbsp of vegetable oil
  • 1/4 cup of chopped  and blended avocado
  • 1 cup of water
  • 1 tbsp of white vinegar
  • 1 tsp of vanilla extract

Method

Pre-heat oven to 180  degree C. Line or grease a cupcake tray. In a blender blend avocado, oil, water, vanilla, vinegar, and the sugar.In a bowl sieve the flour, cocoa, baking soda, baking powder, and salt. Tip the wet ingredients into the dry.  Whisk until they combined. Pour into the lined cupcake tray about 3/4 of the way. Bake in the pre-heated oven for about 30 minutes.

Kumquat Plant

Kumquat Jam

Recipe adapted from Passionate about Baking

Ingredients

  • 200 gm kumquats
  • 200 gm sugar
  • 50 ml water

Method

Cut the kumquats and deseeded them. Now make the slices thinner by cutting with a scissor.  In a pan place the strips, sugar and water and continue to cook over high heat for a 10-15 minutes until the mixture thickens & the strips becomes translucent. Let it cool on room temperature and store in a sterilized jar.

avocado and hung curd frosting

Frosting

  • Hung curd – 200 gm
  • Single cream – 50 ml
  • castor sugar – 4 tsp
  • Kumquat Jam or any jam – 2 tbsp.

Method

Whisk all the ingredients until well combined. Pipe onto the cooled cupcakes.

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6 thoughts on “Eggless Avocado Cupcake with Yogurt Frosting and Kumquat Jam……celebrating IWD

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