Friday, July 19, 2013

Mousse frosted cupcakes

But not just regular mousse, avocado chocolate mousse.

Since this was just an experiment, I went the easy way this time.  I started with 1 boxed cake recipe made according to the directions for 24 cup cakes.  Bake.  Then cool (yes, that's important).

While the cupcakes were baking, I make the Avocado Chocolate Mousse recipe from The Kitchn.  Then I put the mousse in the fridge. You must chill the mousse or it will be too runny.

Note that the avocados that I bought were very large, so I did adjust the amounts in the recipe to account for that.

I took my cooled cupcakes and poked a hole in the middle (to make room for extra mousse 8-)).  Then I took the chilled mousse and put into a frosting "gun" and frosted each cupcake (first filling the hole I made, of course).

Using 4 large avocados let me "frost" 23 cupcakes with a generous amount.  There was enough mousse left to make a sloppy looking cupcake - which was sacrificed to the taster gods to verify that they were good enough to serve.

You probably want to keep these chilled until served.  The mousse doesn't get really runny, but it will loosen up when warm.

I wouldn't say they are healthy from a calorie point of view.  But they do have significantly less sugar.