I don't have it perfected yet, but I thought I'd let you know what the recipe is so far. Just so you know, you can make variations of the recipe and they always seem to turn out well.
CUPCAKES
Ingredients
1 ripe plantain
1 ripe banana
1/2 cup raw, peeled Japanese sweet potato
2 large eggs
1 Tbsp olive oil
1/2 tsp vanilla
1/8 tsp nutmeg
2 tsp baking powder
Preheat oven to 375 degrees.
Peel the plantain and banana and break them into large pieces. Put everything in a food processor. Pulse a few times and then process for 20 seconds or so until smooth.
Line a muffin tin with 12 paper muffin cups. Spoon batter into the muffin cups until they're almost full.
Bake 20-25 minutes or until the tops are dry-looking.
FROSTING
This makes more frosting than you'll need, but it's yummy eaten on its own.
Ingredients
1 small to medium-sized avocado
1 small soft persimmon
1-3 Stevia packets
1-2 Tbsp carob powder
2-3 Tbsp unsweetened cocoa powder
1/2 tsp vanilla
1/8 - 1/4 tsp cinnamon
Put the flesh of the avocado and persimmon in a food processor. Don't include any skin from either. Be careful not to include the pit or stem from the avocado.
Add 1 Tbsp, carob powder, 2 Tbps cocoa powder, 1/8 tsp cinnamon, and 1/2 tsp vanilla. Process until smooth.
Taste the frosting and add more carob powder, cocoa powder, cinnamon and Stevia to taste. I recommend adding chocolate and carob powder until the frosting is a rich, dark color like the picture.
After-Note
My friend Mo tried making these with mixed results. After said event, I revised the avocado/persimmon ratio, so your frosting should be a bit thicker than his.
Also, note that if you don't follow the recipe and instead decide to throw random ingredients in a food processor, you might end up with something slightly different, like Mo's choco-almond cups.
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