Red Velvet Mini Cupcakes (With Hidden Avocado)

Name: Red Velvet Mini Cupcakes (With Hidden Avocado)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 serving(s)
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

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!"

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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

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.

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RECIPE SUBMITTED BY

PSU_Lioness

Coal Township, Pennsylvania

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.

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