Mr Shuck is refusing to taste this one.
It started with an avocado cornmeal cake that I found at Be Well at Stanford. (Actually as I made that link, I realized that it is a MUFFIN. This might explain why there’s only 1/4 cup of sugar….hmmm.) Since I made minis, I baked for only 16 minutes.
Avocado batter: click to enlarge
So what to ice them with?…..
Originally, I planned to make an Italian meringue using jalapeno jelly and lime. As I melted the jalapeno jelly, I realized that it would eventually revert back to a JELLY from the melted syrup and I didn’t know how well that would do in the meringue. I pictured lots of separation and running of egg whites when I woke up in the morning. So…off to Thriftway at 8pm for some cream cheese.
I mixed a box of cream cheese with half a jar of jalapeno jelly (and a drop or two of green food coloring) and whipped the heck out of it. It tastes okay, but might be more suited to a Ritz cracker than a cupcake, even a savory one. I toasted some small triangles of corn tortillas and used them as a garnish. We’ll find out tomorrow how they taste since neither Mr Shuck nor I are willing to take the first bite.
A leprechaun and cupcakes: click to enlarge
Finished Guacamole cupcake: click to enlarge
Guac Cupcakes: boxed up and ready to go
The Cupcake Addict's Cupcake Collection 