Cupcake Avocado

I really like the avocado fruit, soft fruit juices most delicious if made of ice and

liquid milk plus it's delicious. But now a lot of foods that use this fruit as an

additional ingredient for the cake, pudding or cake. This fruit does not last long

if left too long because it turns black and bitter, but if the fruit is processed

first for additional material cake of course the result would be another. In

addition to healthy fruit also has a high fat content. Here are a cupcake recipe

with avocado. Good luck

Cupcake Avocado

Ingredients:

10 g margarine

125 gr of caster sugar

4 eggs

225 g cake flour

20 gr cornstarch

1/2 teaspoon baking powder

80 ml of liquid milk

100 grams of ripe avocado, mashed

3 drops of green food coloring

Material Content:

20 ml of liquid milk

50 grams sugar

1/4 teaspoon salt

20 gr cornstarch

10 gr flour

1 egg yolk

1 teaspoon instant coffee

Materials Toping

75 g of liquid milk

225 g dark cooking chocolate, cut into pieces

How to Make:

A. Content of liquid milk mixture, sugar, salt, cornstarch, flour and coffee

instant

Stir until boiling. Turn off the heat. Add egg yolks. Turn on the fire quickly stir

Stir again to the boil again. Set aside

2. Cake: Beat margarine and sugar until smooth. Add eggs, one

per one part flour alternately with sifted her, and beat well.

3. Enter the avocado alternately with remaining flour, cornstarch and baking powder

 sifted and shaken while average. Add liquid milk. Gently rock

4. Pour half the batter in the cup of heavy paper. Fill with a mixture of content.

Cover again with a mixture of

5. Heat oven to 180 degrees Celsius below the temperature 25 minutes until cooked

6. Toping, heat the milk liquid. Enter the dark chocolate chunks cook stirring until

dissolved. Chill in the freezer. Whisk until smooth. Enter a triangle in a plastic

bag

7. Spray over the cake. Give avokado pieces on it.