The idea for this savoury cupcake has been in my recipe book for quite sometime as I initially received the inspiration for it back in 2008. During a visit to The Cheesecake Factory in Providence, I took part in consuming one of their signature appetizers: Avocado Eggrolls, which I absolutely fell in love with. I was able to find an accurate recipe online from which to re-create their deliciousness. This week's treat is an avocado and honey based cake dotted with sundried tomatoes and caramelized red onions, frosted with a tamarind-cilantro-cashew buttercream, topped with a cashew. Though described as a savoury, be aware that they are still delightfully sweet. The given name of this week's cupcake also suggests the divine care that this cupcake Goddess put into the planning and manifestation of these individual delicacies.
Avocado Cupcake
1 tsp olive oil
1/2 red onion, sliced 1/2 cup (1 stick) butter, room temperature
2/3 cup honey
2 eggs, room temperature
1/2 cup milk
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp black pepper
2 medium avocados, peeled and roughly chopped
3 tbsp sundried tomatoes (I used the ones in oil)
1/2 red onion, sliced
1tbsp cilantro, minced
In a medium skillet, heat the oil over medium heat and add the sliced red onions, cooking until soft and caramalized, approximately 10 minutes. Put the onions aside and allow them to cool.
Preheat the oven to 350 degrees. Grease pan(s).
In a large bowl combine butter and honey until well mixed (about 2 minutes). Beat in the eggs one at a time. In a medium bowl sift together the flour, baking powder, baking soda, salt and black pepper. Add the dry ingredient mixture to the butter/honey mixture in thirds, alternating with the milk, starting and ending with the dry ingredients, until combined. Fold in the avocado, tomatoes, onions and cilantro. Pour the batter into the pan(s). This batch yielded 12 regular sized cupcakes baked for 16 minutes respectively.
1 tsp olive oil
1/2 red onion, sliced 1/2 cup (1 stick) butter, room temperature
2/3 cup honey
2 eggs, room temperature
1/2 cup milk
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp black pepper
2 medium avocados, peeled and roughly chopped
3 tbsp sundried tomatoes (I used the ones in oil)
1/2 red onion, sliced
1tbsp cilantro, minced
In a medium skillet, heat the oil over medium heat and add the sliced red onions, cooking until soft and caramalized, approximately 10 minutes. Put the onions aside and allow them to cool.
Preheat the oven to 350 degrees. Grease pan(s).
In a large bowl combine butter and honey until well mixed (about 2 minutes). Beat in the eggs one at a time. In a medium bowl sift together the flour, baking powder, baking soda, salt and black pepper. Add the dry ingredient mixture to the butter/honey mixture in thirds, alternating with the milk, starting and ending with the dry ingredients, until combined. Fold in the avocado, tomatoes, onions and cilantro. Pour the batter into the pan(s). This batch yielded 12 regular sized cupcakes baked for 16 minutes respectively.
Tamarind Cashew Buttercream Frosting
3/4 cup cashews, chopped, divided
3 tsp vinegar (I used cider vinegar)
1 tsp balsamic vinegar
1tbsp honey
1 tbsp oil (I used grapeseed)
i tsp tamarind concentrate
pinch of saffron (ground)
2/3 cup cilantro
2 garlic cloves, minced
2 green onions, sliced
2 tsp cumin
1 tsp black pepper
1/4 cup (1/2 stick) butter, room temperature
1oz cream cheese
1 1/2 cups icing/confectioners sugar
Add the 1/2 cup cashews through to the black pepper to a blender and puree until smooth. This should produce a half cup of Tamarind Cashew sauce. In a medium bowl cream together the butter, cream cheese and sugar until well combined. Add in the Tamarind-Cashew sauce and the reserved 1/4 cup of cashews, mixing well.Once frosted, I topped each cake with a whole cashew.
The Panel:
For the most part the cupcake crew really seemed to appreciate the plethora of flavors that were available in this week's cupcake. The black pepper was a bit much for Diana and the cake just didn't sit well overall with Crazy Cakes which is something I was really surprised by as she is typically an avocado fan. Kupcake on the other hand was nervous at first as she isn't usually an avocado lover but loved how I presented it here. Many positive comments were received regarding the consistency and texture of the cakes, having maintained their moisture well, providing an excellent platform to offer a variety of other textures to entertain the mouth (chewy sundried tomatoes, smooth avacado, crunchy cashews). The frosting was said to have resembled guacamole and looked rather 'unappetizing' to several judges as far as presentation was concerned.
Peanut: "Favourite cupcake yet!"
Fathom's Chef: "Strangest thing - every forkfull had a different taste...amazing."
Sugar Princess:"It tastes like a flavorful mouthful of ethnic food goodness." could taste all ingredients in each bite. texture was good.
My comments:
Initially I found the Tamarind-Cashew sauce to be quite peppery, which was later reduced by the addition of butter, cream cheese and sugar. Otherwise, I felt the level of spice to be just right in this recipe, all of the flavors were very well integrated. The avocado and honey in the cake were well matched and complimented by the carmelized onion, just sweet enough. The cake moisture was wonderful and the frosting consistency creamy. I was very please with this week's recipe and would venture to say it was one of my favourites. The presentation however could use improving.
For the most part the cupcake crew really seemed to appreciate the plethora of flavors that were available in this week's cupcake. The black pepper was a bit much for Diana and the cake just didn't sit well overall with Crazy Cakes which is something I was really surprised by as she is typically an avocado fan. Kupcake on the other hand was nervous at first as she isn't usually an avocado lover but loved how I presented it here. Many positive comments were received regarding the consistency and texture of the cakes, having maintained their moisture well, providing an excellent platform to offer a variety of other textures to entertain the mouth (chewy sundried tomatoes, smooth avacado, crunchy cashews). The frosting was said to have resembled guacamole and looked rather 'unappetizing' to several judges as far as presentation was concerned.
Peanut: "Favourite cupcake yet!"
Fathom's Chef: "Strangest thing - every forkfull had a different taste...amazing."
Sugar Princess:"It tastes like a flavorful mouthful of ethnic food goodness." could taste all ingredients in each bite. texture was good.
My comments:
Initially I found the Tamarind-Cashew sauce to be quite peppery, which was later reduced by the addition of butter, cream cheese and sugar. Otherwise, I felt the level of spice to be just right in this recipe, all of the flavors were very well integrated. The avocado and honey in the cake were well matched and complimented by the carmelized onion, just sweet enough. The cake moisture was wonderful and the frosting consistency creamy. I was very please with this week's recipe and would venture to say it was one of my favourites. The presentation however could use improving.