Do the Monster Mash

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by Hannah (BitterSweet)
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No need to be scared of things that go bump in the night, because around these parts, in all likelihood it’s nothing more than the midnight baker, bumbling about in the kitchen.  When the witching hour struck last night, however, the midnight baker was up to some devious plot, whipping up more spooky sweets that usual…

Topped with a monstrous green swirl of frosting and those ever-popular chocolate spiders, these cupcakes are by no means horrific Halloween eats, but still perfectly fun and festive. Who really wants to eat something so faux-gory that it makes your stomach turn in the first place?

Of course, there is still one hidden surprise that’s just a touch bloody…

Strawberry “blood” filling! No, you’re definitely not going to fool anyone, but for a last-minute Halloween dessert, this assemblage can’t be beat. Just bake your favorite vanilla (or any other light-colored) cupcakes, carve a little cone out of the center with a paring knife, and trim the bottom of the cone off. Fill the hollow with a teaspoon or two of strawberry jam, and replace the top. Save the scraps for cake truffles, or have yourself a little snack.

As for that green frosting, you won’t find any nasty food coloring here- That hue is all thanks to one little avocado, and you can’t taste it one bit. Feel free to take advantage of that color and flavor it with mint, or keep it more kid-friendly with a solid dose of vanilla.  Should you need a last-minute Halloween party treat, look no further- These are simple enough to please all palates, and easy enough to whip up in no time at all.

Yield: Makes Enough to Frost about 1 Dozen Cupcakes

Monster (Green Avocado) Frosting

Monster (Green Avocado) Frosting

You won’t find any nasty food coloring here. That bright green glow is all thanks to one little avocado, and you can’t taste it one bit. Feel free to take advantage of that color and flavor it with mint, or keep it more kid-friendly with a solid dose of vanilla. 

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Ripe, Medium-Sized Avocado
  • 1 Teaspoon Lemon Juice
  • 1/2 Cup Vegan Butter
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Peppermint Extract (or Additional Vanilla)
  • 1/8 Teaspoon Salt
  • 2 – 3 Cups Confectioner’s Sugar

Instructions

  1. Place your avocado and lemon juice in a food processor or blender and thoroughly puree, scraping down the sides of the bowl as necessary to ensure that there are no chunks of avocado remaining.
  2. Transfer the puree into your stand mixer and add in the vegan butter. Cream fats together until smooth and homogeneous, and then add in your extracts of choice and salt.
  3. Stop the machine before adding in the sugar and begin it again on a low speed so as not to fling powder everywhere. Once the sugar is mostly incorporated, turn up the speed to high, and whip for 2 – 3 minutes, until light and fluffy.
  4. Apply to cupcakes as desired.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 10gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 24mgCarbohydrates: 56gFiber: 1gSugar: 54gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Other

49 thoughts on “Do the Monster Mash”

  1. This avocado frosting sounds delicious! I never saw avocado here in Ireland… I should try some halloween style for the cupcakes of tomorrow too and I have some ganache, let’s see what I can do!

  2. OMG Hannah those are so cute!! I’ve already got my cupcakes made for tomorrow (chai!) but I would so make these if I hadn’t. :) Next year!

  3. These are so cute! I like that you used avocado for the coloring. Talk about nasty food coloring, one year I used a Williams Sonoma red food coloring in a bit of frosting and it ate through the white coating on my Kitchenaid mixing blade. What’s that doing to the stomach!!!

  4. Avocado! I was wondering what was in that frosting. I’m impressed as always. I always think to myself “If she’s doing this in her 20’s..(wait…are you younger than 20?) what will her food be like in her 50’s!”

    Also thanks for the kind words about the Daring Bakers. I’m thinking once it’s January and I’m no longer teaching on the side it’s on my to do list along with taking a photography seminar.

  7. i love that the frosting has avocado! so often frostings are just shortening and confectioner’s sugar, which kinda grosses me out!

  8. These are ADORABLE! I seriously love those little chocolate spiders, I don’t think any would make it to my cupcakes because I would end up eating them all.

    Great idea for avocado food coloring!

  11. I learned to make a raw frosting with avocado from Ani Phyo. I actually used it to top some raw cupcakes this week. It creates the perfect thick, creamy consistency for piping or spreading atop any confection-I was really impressed. I’m happy to see we are of like minds Hannah. Happy Halloween.

  12. Adorable! I bought some special Halloween cupcake liners, I must make something spooky! I’m excited to try your avocado trick, too!

  17. Sooo adorable!
    How do you always frost them so flawlessly? I always end up spreading b/c the metal thing breaks out of the bag…

  20. Lovely looking cupcakes and thanks for the innovative frosting recipe:-) I like to use avocado in raw recipes a lot ,but haven’t used it as a frosting yet.

  23. I absolutely LOVE these cupcakes, Hannah! Seeing that jammy goo in the centre I couldn’t help smiling – inspired!!

  25. Too cool! I haven’t snuck any avocado into a dessert recently and I bet my son would love these made double lemon (frosting/cake). Thanks for the recipe!

  27. Hello! I am finally back to blogging – I have missed reading your posts tremendously and I can’t wait to catch up on them! Those cupcakes look divine!!!

  29. I happened to have a single avocado lying around, so I made this with lime instead of lemon and put it on sugar cookies. Yummy. I expected some kind of avocado taste, but I really couldn’t taste it at all. I love having goodies colored without food coloring.

  30. Those cup cakes are soooo cute! You’re more than talented, I just can’t find words to describe how brilliant you are. But you really are brilliant! My 11-year-old son is now a BIG fan of your blog (I’m in trouble because he wants me to make all your halloween treats but I’m not really good at baking). What should I do? Help me please, Hannah!!!

  32. Wow, great idea on the icing! I never would have thought to use avocado. That’s so cool you avoided using food coloring. The strawberry filling is a nice touch too. :-)

  38. Hey there stranger! Sorry I’ve been away so much. I’ve been reading you through my reader when I can though. The avocados are a great idea here for the color and the health reasons. And I bet it’s not really an issue to store these for long because I bet they just don’t last very long at all. YUM! Thanks for another great idea/recipe. :)

  39. Love the avocado coloring- I used carrots to make mine orange! The chocolate spiders are the cutest things- I’ll have to remember that for next Halloween… :)

  40. I made this the other night and my family thoroughly enjoyed it on vanilla cupcakes. Yum, and keep up the great work.

    VEGirl
    vegirlblog.blogspot.com

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