Mini Chocolate Pistachio Avocado Cupcakes

This is the recipe that was featured at the Healthy Living Show today.  It's a another version for a standard chocolate cupcake, but with a few healthy substitutions.

Avocado in replacement of shortening/lard/margarine/butter (for those looking to choose healthier fats), and pistachios or another nut flour in place of flour (for people with Celiac disease).

These are just a few examples of how to modify a favourite food, with still having great taste.  Obviously this is still something to have on occasion in combination with a healthful diet.

None the less they were gobbled up pretty fast so there is no picture, but trust us- they were really good!

Ingredients

• 3 oz.
  pistachios, shelled
• 3 ¹⁄₂ oz.
  dark chocolate chocolate, finely chopped
• 3 oz.
  margarine
• 3/4 cup
  sugar, divided
• 2
  eggs, separated
• 1
  ripe, fresh avocados, peeled, seeded and diced
• ¹⁄₂ tsp.
  vanilla extract
• ¹⁄₃ tsp.
  baking powder
  
  
  
  

  Instructions

  1. Finely grind nuts in the food processor, pulsing on/off, until the consistency of fine meal. 
  2. Increase oven heat to 350ºF. Line muffin pan. 
  3. Combine chocolate and butter in a bowl and microwave on medium power for 2 1/2 minutes Stir until smooth. 
  4. Beat egg yolks with the whisk attachment in the bowl of an electric mixer on medium speed. Gradually add 1/2 cup sugar and continue beating until yolks are very thick. Add the avocado to the mixer, increase speed, and beat until smooth. Reduce speed to low and gradually stir in the vanilla and chocolate and nut mixtures.
  5. In a medium bowl, beat the egg whites with baking powder on medium speed until soft peaks form. Add 1/4 cup sugar, 1 Tbsp. at a time, and continue beating until stiff, but not dry. Gently fold the beaten whites into the yolk mixture (yolk mixture will be very thick).  Fold the yolk mixture back into the remaining whites.  Pour about 1 tbsp batter into mini muffin cups.