Piña Colada Cupcakes - A Colourful Holiday Snack

(NC) Tired of the usual salads and avocado toast? Try adding some Latin American twists to your table. This exciting recipe is sure to remind you of your last holiday — it’s a healthy bite combining the creaminess of avocados from Mexico with the energizing flavours of a piña colada. It’ll level up your snack time and brighten up even the greyest day. Prep time: 30 minutes

Cook time: 20 minutes

Serves: 12

Ingredients:

Cupcakes

• 375 mL (1½ cups) all-purpose flour

• 10 mL (2 tsp.) baking powder

• A pinch of salt

• 2 eggs

• 160 mL (2/3 cup) sugar

• 180 mL (¾ cup) vegetable oil

• 1 avocado from Mexico, peeled, pitted and pureed

• Zest of 1 lime

• 180 mL (3/4 cup) milk Frosting

• 225 g (½ lb.) cream cheese

• 60 mL (¼ cup) coconut cream (careful, not coconut milk!)

• 250 mL (1 cup) icing sugar Optional garnish: Toasted coconut flakes, grilled pineapple wedges and maraschino cherries. Directions:

1. Preheat oven to 180°C (350°F). Sift flour into bowl with baking powder and salt. Set aside.

2. Beat eggs and sugar together

(NC) Put down the food delivery apps and level up your snack game for the next big cricket match or game day with this amazing avocado dip recipe – and no, it’s not guacamole.

This healthy and colourful snack combines creamy avocados from Mexico, beet hummus, fresh salmon, crunchy vegetables and a hint of jalapeño — just enough to spice things up. It’s easy to make and also for clean up.

The Ultimate 7-Layer Dip

Prep time: 30 minutes

Cook time: 0 minutes

Serves: 6 to 8

Ingredients:

• 3 tomatoes, diced with a mixer. While stirring, drizzle in oil until mixture is smooth. Add avocado from Mexico puree

• ¼ jalapeño, chopped

• 2 green onions, minced

• 60 mL (¼ cup) coarsely chopped fresh cilantro

• 4 avocados from Mexico, peeled and pitted

• 1 garlic clove, chopped

• Juice of one lime

• 500 mL (2 cups) beet hummus

• 375 mL (1 ½ cups) storebought roasted peppers, chopped

• 2 mini cucumbers, sliced into thin rounds

• 300 g (2/3 lb.) hot-smoked salmon, shredded

• Fresh chervil leaves for garnish

• Salt and pepper

• Crackers, sliced baguette and

Pina Colada cupcakes. Pic: NewsCanada

and lime zest. Add flour and milk alternately.

3. Pour cupcake batter into 12 endive leaves for dipping Directions:

1. In a bowl, mix tomatoes with jalapeño, green onions and cilantro. Season with salt and pepper and set aside; drain any excess liquid.

2. In another bowl, use a fork to mash avocados from Mexico with garlic and lime juice. Season with salt and pepper and set aside.

3. Pour beet hummus into a bowl of approximately 1.5 litres. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives. paper cupcake moulds and bake for about 20 minutes.

4. Combine cream cheese, coconut cream and icing sugar with a mixer.

5. Once cupcakes are baked and have completely cooled, pipe frosting with a pastry bag, sprinkle with toasted coconut and garnish with grilled pineapple wedges and maraschino cherries.

Tip: If you don’t have a pastry bag, cut parchment paper to create a triangle shape. Tightly roll into a cone shape. Pour in icing mixture and push towards the bottom. Bend the end to close cone properly. Cut the tip at an angle and you’re ready to frost your cupcakes like a pro.