If you want to reduce the amount of fat used in baking, there is no better product substitute than the avocado fruit.
Avocados can replace butter and eggs but be aware that the dough will be slightly green in color even after baking.
However, it's great for baking on St Patrick’s Day or children’s parties, and you cannot isolate the avocado ‘taste’ after it’s baked.
The texture of avocado is soft and creamy like butter and can simply be substituted cup for cup with butter.
Unlike butter, avocados won’t melt so it might be beneficial to slightly increase some of the liquids being used.
As an egg substitute, use up to ⅓ cup of avocado pulp for each egg.
If you find that your cake is browning too quickly, just reduce the heat and increase the baking time.
Try these 7 recipes to use avocados in baking and enjoy the benefits avocados have to offer.
1. Avocado Cupcakes
• 1 ½ cups plain flour
• 1 teaspoon baking powder
• ¾ cup baking cocoa powder
• ¾ teaspoon plain salt
• ¾ teaspoon baking soda
• 1 ripe avocado
• 1 cup maple or golden syrup
• ¾ cup plain milk
• ⅓ cup vegetable oil (canola or soya)
• 2 teaspoon vanilla essence
This is a simple and easy recipe to use avocados in baking.
Preheat oven (350°F).
Lightly spray a 12 cup muffin tin with oil or line with paper cups.
Sift all the dry ingredients into a bowl.
Place avocado pulp, syrup, milk, oil and vanilla in a blender.
Blend for about one minute or until smooth.
Add avocado mixture to dry ingredients and stir until combined.
Do not over mix or you cupcakes will be tough and rubbery.
Place equal amounts of batter in the muffin cups.
Fill each to about two thirds and bake for 20 to 25 minutes or until a toothpick or skewer inserted into the centre comes out clean.
Place cupcakes on a wire rack to cool.
Ice with chocolate icing if you wish.