Exciting news!! On Thursday I did my first recipe post for Junior’s design blog, a very trendy kids blog which my friend Julia launched recently alongside her other home blog Studio Home which has a huuuge following, and so many hugely inspiring creatives from down under. I’m going to be posting recipes weekly for fun healthy food that hopefully kids love, I am already crazy excited at the prospect of eating fun, colourful, kids party food, let alone getting to shoot with these cool army men! I will be starting a kids section to the blog but for now head on over to Junior’s to check them out
Also exciting…I had probably one of my finest moments on the Basketball court on Tuesday. We played the best team that wins every year and has ex New Zealand players apparently so there was not much hope….but we all played awesome and even though we lost about 20-60 we were looking good! Anyway my moment of glory was when I caught the ball just as the final buzzer was about to go, shot just in time from pretty far away and scored a 3 pointer!!! It was magnificent, I felt like I was in some sort of basketball movie.
Here is the recipe I did for Junior’s for some seriously good looking and delicious chocolate cupcakes that are, shock horror…healthy! They are perfect for kids and grown ups, you honestly can’t pick out that the icing is made of avocado or that there is even beetroot in the cake., I know this because I taste tested 3 people and none of them had a scooby! The avocado icing is also flipping incredible!
makes 1 cake or 36 mini cupcakesCake mix ⅓ cup coconut oil ¾ cup honey or agave 1 cup almond milk 1 tsp apple cider vinegar 1 ½ cup spelt flour 2 tsp baking powder 1 tsp cinnamon ¾ cup cocoa powder 2 cups finely grated beetroot ½ tsp vanilla Icing 2 very ripe avocados ½ cup dark chocolate, melted 2 tbsp coconut oil, melted 2 heaped tbsp cacao powder ½ cup agave or honey Drop of vanilla essence
Preheat your oven to 180˚C.
Grease your cupcake tin or fill with cupcake cases. I use the mini silicone trays and grease them with a little sunflower oil and sprinkle with either cocoa powder or desiccated coconut.
On a low heat melt the coconut oil and honey in a small pan. When its all melted add the almond milk and apple cider vinegar.
Put all the dry ingredients in a big bowl, mix it about and then sieve into the wet ingredients. Stir it until smooth then add the beetroot
Thats the mix done!
Now just spoon it about ⅔ rd’s full into the cupcake tins.
Bake in the oven for 10-15 mins, they will have risen and should be springy to touch. To test you can poke with a skewer and check it comes out clean
Leave to cool and get started on the icing
Melt the coconut oil and dark chocolate in the microwave until its runny.
Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.
To ice use a piping bag, if you have a fancy nozzle that will make them look great! Shake over some colourful sprinkles and party away!
Photos Jase Hancox Co Lab