I’m a self-proclaimed pessimist.
I don’t see the best in people, as much as I try to (although things like this help restore a little faith in humanity). I always fear the worst and err on the side of caution. I always assume I’ll get the short end of the stick. I don’t assume things will work out, in fact I assume they will turn out horribly and go up in flames. I also assume that when I go in the ocean, I will be eaten by a shark. Mind you, it hasn’t happened yet, nor have I even come remotely close to being eaten by Jaws – but I feel that it’s inevitable. I am in Massachusetts, after all.
Creamy vanilla buttercream tops avocado-based chocolate cupcakes with real sunflower seed centers. A happy and sunny dessert that is sure to brighten any gathering!
[Makes 12 cupcakes]
Use this Chocolate Avocado Cupcake recipe!
Vanilla Buttercream Frosting:
1 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy whipping cream
Yellow food coloring
Chocolate-Covered Sunflower Seeds:
1 cup sunflower seeds
1 tablespoon sunflower oil (because, you know… sunflower)
2 tablespoons cocoa powder
1 tablespoon sugar
1) Prepare cupcakes according to recipe and let cool completely.
1) Preheat oven to 300° F.
2) In a medium bowl, combine sunflower seeds and oil and stir to coat. Add cocoa powder and sugar. Stir until seeds are fully coated.
3) Spread seeds evenly on a baking sheet and bake for 15-20 minutes. Let cool completely on baking sheet and set aside.