Diva Desserts

Monday, September 20, 2010

Fun with Avocados for Back to School or Anytime

Behold the Star of this blog post Avocados from Mexico.

I recently had the pleasure of receiving a basket of these delicious fruits from Avocados from Mexico My mouth got all drooly and my eyes glazed over as I considered the mounds of guacamole I could soon be making. But no, I stopped myself and thought why not try something new and different. In my basket of green fruited goodies were some fact sheets about Mexican Avocados along with some recipes. The point that was clearly being made to me was these beauties are packed with powerful goodness for the body and brain. See below for all the wonderful things the Avocado packs beneath its pebbly skin.

So for my Avocado experiment I made carrot cake cupcakes with avocado butter cream. The buttercream, using avocados, was suggested to me by a friend and fan of Alton Brown the ‘Science Guy’ of cooking on Food Network. Thanks friend it was AWESOME!

I think it would be a great way to introduce kids to a new and sometimes strange looking food. The color is perfect for fall and Halloween. The buttercream it has a real good look, sorry but I have to say it.....Green gooey snot!
But once you get past the color of the avocado buttercream it is yum, yum, yummy!

So get out your carrot cake recipes, your pumpkin spice recipes and start baking up batches and topping them with avocado buttercream.
Try it as something new to pass out for trick or treat or to take to school for the kiddoes. You’ll feel good knowing rather than copious amounts of butter and Crisco normally used in a standard butter cream; you’ve offered a healthier alternative.

Avocado Butter Cream Frosting Recipe courtesy Alton Brown, 2005 Recipe makes approximately 2 cups of frosting

• 8 ounces avocado meat, approximately 2 small to medium
• 2 teaspoons freshly squeezed lemon juice
• 1 pound powdered sugar, sifted
• 1/2 teaspoon lemon extract
Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.

For my cupcakes I had some cheesecake batter left over so I swirled some on the top of the carrot cake before baking!

for great back to school recipes using avocado


Fun facts about Avocados from Mexico

An avocado is ripe when it’s pebbly skin turns from green to black and it yields to gentle pressure near the stem end.

Mexican avocados have the “good” fats – mono –and poly – unsaturated fats that make avocados are a good alternative to foods like dairy and mayo which are rich in saturated fats.

Avocados have only 50 calories per ounce & only 3 grams of carbs per serving and are filled with B-complex vitamins that support memory and brain function!

Thanks to Avocados from Mexico for sending me a basket of great avocados. I was not paid for my post or compensated in any way other than the free avocados. The post and opinions in the post are as always my own.


  1. Super fun Ann and perfect for fall and Halloween!

  2. Looks really good!