Coconut Oil Cupcakes With Avocado, Ricotta And Chilli

• 1 5/8 cups all-purpose flour
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 9/16 cup cocoa powder
• 1 cup sugar
• 3 3/4 tablespoons coconut flakes
• 4 3/4 tablespoons coconut oil
• 2 eggs
• vanilla extract
• 13/16 cup butter milk
• 1 avocado
• 1 cup ricotta cheese
• 2 3/8 tablespoons sugar
• 1 pinch chili flakes

1. Prepare yourself with two bowls. In one of them you are going to mix the dry ingredients, and in the other one you are going to work with the "wet" ingredients.
2. So, in the first one you will have flour, bicarbonate of soda, cocoa powder, sugar, salt and coconut flakes.
3. And in the second one, you are going to have eggs, butter milk, coconut oil and vanilla extract. (Before adding your coconut oil to the "wet" bowl, you have to melt it on medium heat, and then let it cool for 5 minutes, so you don't cook the eggs.)
4. You have to mix everything very nice.nhen both of your bowls, have been mixed, you can proceed by adding the mixed dry ingredients to the "wet" ones.
5. Gently combine the two components, until you have a nice and smooth mixture.now, you can start pouring the mix into your cupcake cases, filling 2/3 of them.
6. Bake in the oven, set to 180 C, for 20-25 minutes.
7. To prepare the frosting, you have to use a blender.
8. Blend the avocado with the ricotta cheese, and add a little bit of sugar and just a pinch of chilli flakes.
9. When the cupcakes have cooled down, you can frost them.

flour, bicarbonate of soda, salt, cocoa powder, sugar, coconut flakes, coconut oil, eggs, vanilla, butter milk, avocado, ricotta cheese, sugar, chili flakes

Taken from www.yummly.com/recipe/Coconut-Oil-Cupcakes-With-Avocado_-Ricotta-and-Chilli-1016578 (may not work)