Vegan Cupcakes that taste good!

I have family with dairy allergies (not lactose intolerant but highly allergic to dairy!) and these cupcakes are a great treat that taste like the real thing. The secret ingredient: avocado. I found this recipe in Vegetarian Times. I used canned frosting on these (believe it or not, it's dairy free - but not very good for you) but I'm going to work on a frosting recipe with coconut milk - stay tuned!

Cupcakes (makes 12):

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled
1 cup agave nectar (the original recipe calls for pure maple syrup - but it's sooo expensive)
3/4 cup plain soymilk
1/3 cup canola oil
2 tsp. vanilla extract

Preheat oven to 350. Whisk together flour, cocoa powder, baking powder, baking soda and salt in a bowl. Puree avocado in a food processor until smooth. Add agave nectar, soymilk, oil and vanilla. Blend until creamy. Whisk avocado mixture into flour mixture.

Spoon batter into cup cake tin. Bake 25 minutes. Cool.

Enjoy!