Red Velvet Mini Cupcakes (With Hidden Avocado) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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! 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 |
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.
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