Prep 20 mins
Cook 20 mins
I found this in the Weis Markets Healthy Bites magazine. Regular red velvet cupcakes get a makeover with the addition of avocado. It adds a healthier fat tobkeep the cake moist and a serving of veggies. Kids will never suspect a thing!
- 3⁄4 cup sugar
- 2 ounces pureed fresh avocados (about 1/2 of an avocado)
- 1 large egg
- 1 tablespoon red food coloring
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cider vinegar
- 1 cup cake flour
- 2 tablespoons cake flour
- 1 tablespoon cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 salt
- 1⁄2 cup buttermilk
- 4 ounces light cream cheese (Neufchatel cheese)
- 2 tablespoons vegetable oil bakjng sticks, softened (I have used Crisco)
- 1 ounce pureed fresh avocado (about 1/4 avocado)
- 1 3⁄4 cups powdered sugar
- 1 tablespoon honey
- 1⁄4 teaspoon vanilla extract
- In a large bowl, cream sugar and avocado.
- Add egg, red food coloring, vanilla and vinegar; beat to incorporate.
- In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.
- Add half of the buttermilk and half of the dry ingredients to the avocado mixture; stir to combine.
- Add the remaining buttermilk and dry ingredients and stir to combine.
- Spoon batter into 1 1/4" - 1 1/2" paper-lined muffin tins, about 1 tbsp per cupcake.
- Bake at 350 for 20 minutes until lightly golden brown. Cool before frosting.
- To make the frosting, in a medium bowl, beat the cream cheese, butter and avocado puree until fluffy.
- Beat in the powdered sugar, honey and vanilla.
- Refrigerate for 30 minutes before using.