RED VELVET MINI CUPCAKES (WITH HIDDEN AVOCADO)
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!
Provided by PSU Lioness
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 107.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 11.5, Sodium 58.6, Carbohydrate 21.6, Fiber 0.4, Sugar 16, Protein 1.5
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