Broccoli and Cheese Cupcake with Avocado Cream

This has been a big hit in my family
and I bake it for my grandma and my cousins.
I think it’s a great way to make kids eat their veggies! haha
cause my youngest cousins love them to bits!

I made this during the bake sale at House last year.
and this won me the first prize badge. haha (:
I was shocked at the final result
but I was really happy that everyone liked it!

(the theme was green, my fav : Broccoli and Cheese cupcake with avocado cream,
Molten mud Chocolate cupcake with mint meringue and Green tea tiramisu)

it was 1 out of the three cupcakes I made.
and the judges were very amused with a savoury cupcake
and what more with veg and cheese in it! haha
it would have been better if it’s hot.
but yes. It’s easy and simple
and you guys can give it a try!

Ingredients :
15 broccoli florets, steamed and cooled
4 cups  all-purpose flour
1/4 cup  sugar
4 teaspoons  baking powder
1 teaspoon  salt
2 cups  milk
2 eggs (extra large)
1/2 cup  oil
3/4 pound  shredded cheddar cheese

Avocado Cream :

1 very ripe avocado
1 tablespoon cream cheese
1 tsp lemon juice

Steps :

1. Preheat oven to 425 degrees (220C°).

2. Mash the avocado or blend it in a food processor, add the cream cheese and lemon juice and mix till smooth.
Put it in the fridge for 30mins or until it is needed.
(Remember to put it in the fridge as it might turn brown upon exposure to the environment.)

3.In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt.
Add milk, eggs, and oil and beat (starting at low speed and changing to high after flour is dampened)
just enough to moisten the dry ingredients.

4. Put the chopped broccoli pieces and cheese into the batter and mix gently by hand.
Batter will be somewhat lumpy and sticky. Spoon batter into pans about 2/3 full.
Bake in 400 degree (200C°) oven for approximately 20 minutes or until toothpick inserted in center comes out clean and dry.

5. You can either pipe it on top of the cupcake or you can cut a cone shape out and pipe it in the cupcake.

Enjoy it while it’s hot! (:

chocolate cupcake with creme banana filling and peanut butter icing

Chocolate cupcake ingredients :

3 cups of all-purpose flour
2 cups of caster sugar
1/2 cup cocoa powder
2 teaspoon baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 teaspoons white vinegar
1 tablespoon instant coffee crystals
1 tablespoon vanilla essence/extract
Regular or silver cupcake paper liners

Directions :

1. Preheat oven to 180 degrees celcius. In a large bowl, whisk together the dry ingredients.
In a large measuring cup, combine the oil, water, instant coffee and vanilla.Whisk it into the dry ingredients
until combined. Don’t worry if there are a few lumps.

2. Line 2 muffin tins with cupcake liners and fill till 2/3 full.
Bake until wooden skewer comes out clean about 20-25mins.
Cool the cupcakes completely before frosting.

3. Remove center of the cupcake using the cone method.
Set cone aside, trim the excess tip off the cone.
Fill the cupcake with creme banana filling, replace cone.
Frost with peanut butter frosting!


Creme Banana filling ingredients :

3/4 caster sugar
1/4 cup flour
1/2 cup milk
5 tablespoons butter
2 ripe bananas, mashed
1 teaspoon vanilla essence/extract

Directions :

1. Combine sugar, flour and milk in a saucepan; cook, stirring until smooth.
Continue cooking until mixture thickens.

2. Transfer to mixing bowl and let it chill for about 10 mins.

3. Beat butter into chilled mixture, one tablespoon at a time. Fold in mashed bananas and vanilla.


Peanut butter frosting ingredients :

2/3 cup icing sugar
1 cup creamy peanut butter
4 tablespoons unsalted butter, soft at room temperature
3/4 teaspoon vanilla essence/extract
1/8 teaspoon kosher salt
1/3 cup thickened cream

Directions :

1. Place the icing sugar, peanut butter, butter, vanilla and salt in a mixing bowl.
Mix on medium-low speed until creamy, scraping down the bowl with a spatula as you work.

2. Add the cream and beat on high speed till smooth.

Enjoy! (: