Vegan Chocolate Cupcakes and Frosting

CUPCAKES - Preheat oven to 350 degrees and line 2 muffin tins with 24 paper liners.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl. Add the water, oil, and vinegar.

Using a wooden spoon or whisk, mix the ingredients together until the batter is smooth.

Fill each cup ¾ full. Bake for 18-20 minutes or until the center of the cupcake springs back when touched.

Allow the cupcakes to completely cool before frosting them.

Makes 24 cupcakes FROSTING - Cut each avocado in half and remove the pit. Spoon out the avocado meat and place them in a mixing bowl.

Add 1 teaspoon of the lemon juice. Beat the avocado and lemon juice for 2 minutes on medium speed.

Add 4 cups of the confectioner’s sugar and beat until smooth.

Taste the frosting. If you feel it needs more lemon juice, add the remaining teaspoon. If the frosting is not sweet or thick enough, mix in the remaining frosting.

Transfer the frosting into a mesh strainer. Using a spatula, push the frosting through the strainer to remove any lumps of avocado.

Use immediately.

Makes 2 cups of frosting