For the cupcakes

• 110g butter or margarine, softened at room temperature
• 110g caster sugar
• 2 free range eggs, lightly beaten
• 1 tsp vanilla extract
• 110g self raising flour
• 1-2 tbsp milk

For the frosting

• 1 ripe avocado
• 3-5 tbsp maple syrup (adjust quantity to suit your taste for sweetness!)
• 4 tbsp cacao powder
• 3 tbsp almond butter
• 2 tbsp softened raw coconut oil

Directions

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5. Blend all of the frosting ingredients in a food processor until the mixture is creamy, glossy and completely combined.
6. Spoon the frosting into a piping bag with a star nozzle and, using a spiralling motion, pipe onto the cupcakes in a large swirl. You’ll have more than enough to frost the 12 cupcakes from the ingredients above – halve the quantities if you like or just keep what’s left in the fridge in a jar or covered tub to spread on other cakes or biscuits!