Best Red Velvet Mini Cupcakes With Hidden Avocado Recipes

RED VELVET CUPCAKES

Red Velvet Cupcakes image

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Provided by McCormick Spice

Categories Trusted Brands: Recipes and Tips McCormick®

Time 40m

Yield 30

Number Of Ingredients 16

Ingredients

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

Steps:

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g

RED VELVET MINI CUPCAKES

Red Velvet Mini Cupcakes image

Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 48 mini cupcakes (2 cupcakes per serving)

Number Of Ingredients 14

Ingredients

1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.

Nutrition Facts : Calories 83 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 4 milligrams, Sodium 50 milligrams, Carbohydrate 9 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 6 grams

RED VELVET MINI CUPCAKES (WITH HIDDEN AVOCADO)

Red Velvet Mini Cupcakes (With Hidden Avocado) image

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

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

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.