Red Velvet Mini Cupcakes (With Hidden Avocado)

Submitted by PSU_Lioness

"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!"

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 24

ingredients

• 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

• FROSTING

• 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

directions

1. In a large bowl, cream sugar and avocado.
2. Add egg, red food coloring, vanilla and vinegar; beat to incorporate.
3. In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.
4. Add half of the buttermilk and half of the dry ingredients to the avocado mixture; stir to combine.
5. Add the remaining buttermilk and dry ingredients and stir to combine.
6. Spoon batter into 1 1/4" - 1 1/2" paper-lined muffin tins, about 1 tbsp per cupcake.
7. Bake at 350 for 20 minutes until lightly golden brown. Cool before frosting.
8. To make the frosting, in a medium bowl, beat the cream cheese, butter and avocado puree until fluffy.
9. Beat in the powdered sugar, honey and vanilla.
10. Refrigerate for 30 minutes before using.