Lily Vanilli, renowned for her cupcake sculptures, has created this deliciously unique frosting for Tate & Lyle using a Divine Dark Chocolate cake base.
The creamy ripe avocados and toasted walnut topping combined with the rich dark chocolate cake creates a gorgeous melt-in-the mouth taste.
Avocado replaces butter in this cupcake’s frosting, making it a slightly healthier option.
Here's how to recreate your very own Lily Vanilli couture cupcake creation with Tate & Lyle:
Ingredients:
For the cake mixture
2 x 100g Divine dark chocolate
200g unsalted butter, very soft
200g Tate & Lyle Fairtrade caster sugar
4 large free range eggs, at room temperature
100ml sour cream
200g self-raising flour
For the topping
2 cups very ripe avocado flesh (use the ripest you can find before the flesh has turned brown - cut out any brown bits)
1½ cups Tate & Lyle Fairtrade Icing Sugar
1½ tsp lemon juice
12-hole muffin tray lined with paper muffin cases
Method:
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Heat the oven to 180C/350F/Gas 4
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Break up the chocolate bars and melt gently
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Remove the bowl from the heat and leave to cool
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Put the butter and sugar into a food mixer and beat until light and creamy
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Beat in the eggs one at a time, beating well after each addition
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Stir in the sour cream on low speed, followed by the flour and finally the melted chocolate, mixing gently until thoroughly combined
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Spoon the mixture into the muffin cases and bake for 25mins until firm to the touch
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Remove the muffins from the tin and leave to cool on a wire rack
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Meanwhile make the topping: Using a hand mixer, blend the avocado with the lemon juice until you achieve a smooth consistency, working out any lumps
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Slowly blend in the sugar, increasing the speed of the mixer as you go (feel free to add more or less sugar to achieve a consistency & taste you like)
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Spread over the cooled cakes
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Using a zester, create some dark chocolate shavings and sprinkle some onto the frosting and top with a cooled toasted walnut