Nacho Avocado Cupcakes


These are fabulous if you want to entertain friends or guests. I am addicted to the flavours of Mexican food and spices/herbs such as cumin, oregano and paprika that are always in my kitchen. I feel that you can really let yourself go and have fun with Mexican style cooking and these Mexican inspired savoury cupcakes are a true representation of fun in the kitchen.


It is essential that you use a ripe avocado as this will substitute a lot of the moisture that would otherwise be provided by butter or oil in a standard cupcake or muffin. The avocado also gives the sponge an unusual but gorgeous light green shade which is then highlighted with the white cream cheese frosting topped with fiery red salsa. I served mine as part of a tapas and I added guacamole, salsa, sour cream and tortilla chips to make a proper finger food fiesta. Needless to say, there was nothing left over when I made these and I will definitely repeat this.



250g self-raising flour

1 level tsp baking powder

1 large ripe avocado, mashed

25g butter, softened

2 large eggs

250ml milk

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp cumin

1/2 tsp chilli powder

1 tbsp fresh lime juice

500g cream cheese

a jar of salsa

a packet of tortilla chips



Preheat oven 200°C/Fan 180°C gas 6. Line a 12 hole muffin tray with cupcake liners.

Cream the mashed avocado with the butter. Add the eggs one at a time and pour in the the milk and lime juice. Sift the flour and baking powder and fold in to the wet ingredients with the spices.

Divide the mixture into the cupcake liners and bake for 25 – 30 mins.

Once cool, pipe cream cheese onto the cupcakes. Drizzle a teaspoon of salsa on top and add a tortilla chip just before serving. Accompany the cupcakes with more salsa, sour cream, sliced avocados and tortilla chips on the side, if desired.



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