Happy Monday, dear Cooking the Books readers! As promised, I spent the weekend baking Deceptively Delicious’s chocolate cupcakes and I’m back with a report. These treats made an appearance at the holiday party of my friends Tom and Sarah, where they were sampled by cupcake cognoscenti of all ages.
First, some notes on the recipe. The batter was surprisingly easy to pull together, even without advance pureeing. But the green slimy mix of avocado puree, sugar, milk and egg whites was perhaps one of the ugliest, unappetizing messes I’ve ever created — it looked just like the slime they dump over people at the Nickelodeon kids’ awards.
I thought the cupcakes were surprisingly moist (especially since they were sans butter), though the chocolate flavor could have been more pronounced. The cream cheese frosting, enriched with a 1/4 cup of pureed cauliflower, was delicious — creamy, rich, not too sweet, with a slight tang — and nary a hint of vegetable. Reactions to the cupcakes varied, with some pronouncing the cake “too heavy.” A five-year-old boy gave half his cupcake to his mother: “Very unlike him. He usually loves sweets,” she said, with a bewildered look. The frosting, however, won raves, with one taster describing it as “out of this world.”
Deceived: 5? (Difficult to determine because of party logistics.)