The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD
www.janedummer.com

Extreme Chocolate Cupcakes with Macadamia Nut Oil!

Happy Halloween! There is nothing better than the excitement of children on October 31st. The sugar-induced calling of trick-or-treaters in costumes and the delicious homemade treats that come with have become tradition in most households. Whether it be a school party or family gathering, we have the most rich and delicious chocolate cupcake recipe for you to try. Kids will love to decorate these on their own with gooey worms, bat sprinkles or by adding food coloring to vanilla icing and making orange pumpkins or green Frankenstein faces. Lots of creative ways to decorate these cupcakes are not only yummy but so much fun!

EXTREME CHOCOLATE CUPCAKES

INGREDIENTS

2 cups of white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk(rice milk used in lieu of dairy)

1/3 cup of Olivado Macadamia Nut Oil

2 teaspoons vanilla extract

1 cup boiling water

To make the icing,

3/4 cup butter (Margarine used in lieu of butter)

1 1/2 cups unsweetened cocoa powder

5 1/3 cups confectioners’ sugar

2/3 cup of milk (Rice milk used in lieu of dairy)

1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray cupcake tins with non stick spray.

2. Use the first set of ingredients to make the cupcakes. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, macadamia nut oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the cupcake pans.

3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners sugar alternately with the milk and vanilla. Beat to a spreading consistency.

5. After the cupcakes have cooled, spread icing evenly. Alternative idea’s for holidays such as Halloween, omit cocoa powder and add food coloring to basic vanilla icing to create orange pumpkin cupcakes or vanilla ghosts!

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