Dear Butter, I apologize.

Experiment of the week: avocado frosting.

Because I was feeling extra lazy I used a boxed cake mix to make cupcakes. However, it was funfetti. This means all is forgiven. I added some ginger to the cake mix since I was planning on adding citrus to the forsting. Ginger and citrus have been dating in my kitchen for approximately one year.

I followed Alton Brown's recipe for the avocado frosting. I was expecting it to be fluffier. The avocado just submitted to the paddle mixer. When I tasted the frosting, which called for quite a bit of lemon (I assume to keep the avocado from browning), it tasted more like cookie icing. There was no fluffy fat layer. The avocado itself was barely distinguishable in the sugary substance. It was so overly sweet. I thought orange zest could save the "frosting". I thought right. The ginger cake with cirtus avocado frosting sounded fancy and it was delicious.

The cakes got great reviews from everyone at work. All though, I noticed as the day went on without refrigeration, the frosting seemed to get a small oil slick on top from the avocado. I'm glad I tried this, but I vouch to never give up my butter again. Remeber, there's always a trade off when you try to snub butter. Swapping is like ditching your best friend that you have crazy drunken fun with to go to a yoga class with someone you kind of enjoy...