Avocado and bacon cupcakes

Avocado and bacon cupcakes    


230 g plain flour, sifted
2 tsp baking powder
1/2 tsp sea salt
1 whole green soft avocado, seed removed
300 ml sour cream
1 cup  castor sugar
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup olive oil
200 g bacon, diced

Preheat the oven to 180 deg C. Grease the big muffin tray. Sift together flour, baking powder, and salt into a bowl. Using electric blender, blend together the avocado, sour cream, sugar, eggs, lemon zest, vanilla, and oil.

Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Add the bacon; fold them into the batter. Spoon a ladle of the batter into the prepared tray and bake for about 50 minutes, or until a cake tester placed in the center comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a plate. Cool.