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eat your (veges) cupcake

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mini chocolate cupcake with orange frosting

If you have an abundance of avocados as we do at the moment in south-east Queensland, you may want to make these delicious cupcakes. Avocado in cupcakes? yep.

This recipe is from a book called “Deceptively Delicious” by Jessica Seinfeld (wife of Jerry). I discovered it a few years ago, but only recently found it on the shelves at the library. Ms Seinfeld’s idea is that you can use pureed vegetables in all sorts of recipes. She’s trying to sneak veges into her children’s diet, plus offering the vegetables themselves at mealtimes. She also uses non-fat milk, low-fat cream cheese etc.

While our kids are pretty good at eating vegetables and salads, i like the idea of using pureed vegetables as staple ingredients when i cook. The idea of veges in cakes is not new certainly. My nanna had a chocolate cake recipe that included pureed beetroot, and a zucchini cake.

So i have tried a few of Ms Seinfeld’s recipes and they are really delicious. I haven’t tried to hide the ingredients from my kids, a bit hard as they help with most cooking, and they think it’s hilarious that there’s veges in everything at the moment!

Chocolate Cupcakes (with avocado)

1 cup avocado pureed (i used about 1.5 large avos for this, whizzed in the thermomix)

1 cup sugar

1 cup milk

2 tpsns pure vanilla extract

1/2 tspn balsamic vinegar

2 large egg-whites

2 cups SR flour

1/2 cup unsweetened cocoa powder

1/2 tspn salt

Preheat oven to 180. In the bowl of an electric mixer (or thermomix), beat the avocado until smooth, add in sugar, milk, vanilla and vinegar and beat until smooth. Beat in the egg whites one at a time.

Add in the flour, cocoa, and salt and beat until smooth. Divide amongst muffin or cupcake tins. Bake until tops are lightly brown and spring back when touched, about 15-20mins.

For the frosting – this is so yummy. We put it in a bowl and the kids can add it if they want.

half a tub of cream cheese

1/4 cup pureed carrots (steamed until soft, then pureed)

2 Tblspns orange juice

2 Tblspns icing sugar (optional)

pinch salt

Beat until smooth, refrigerate, then smooth onto cupcakes.

Another frosting is:

1 container cream cheese

1/2 cup icing sugar

1/4 cup cauliflower puree (steamed til soft, then pureed)

2 Tlbpns pure vanilla extract

pinch salt

Beat until smooth, refrigerate, smooth onto cupcakes.

(Recipes from “Deceptively Delicious, by Jessica Seinfeld)

Favourite breakfast one – and there’s so many to choose from  is French Toast

4 large eggs

2 Tblspns of puree – banana or sweet potato or carrot or pumpkin

1/4 tspn cinnamon

4 slices whole wheat bread

Whisk eggs, puree, cinnamon. Add bread slices to soak up, cook in greased pan (we use coconut or peanut oil) for a few minutes each side. Serve with maple syrup or yoghurt or fruit.


get this book from the library, it makes for some great ideas.


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