*Avocado Red Velvet Cupcakes Recipe

Ingredients

1 1/2 cups sugar, granulated
4 oz. peeled and seeded Fresh Hass Avocado, pureed
2 eggs
1 1/2 tablespoons red food color
1 teaspoon vanilla extract
1 teaspoon cider vinegar
1 cup buttermilk
2 1/4 cups cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Honey Avocado Frosting
8 ounces cream cheese, softened
1/4 cup butter, softened
2 ounces peeled and seeded Fresh Hass Avocado, pureed
3 1/2 cups powdered sugar
2 tablespoons honey
1/2 teaspoon pure vanilla extract
Beat together the cream cheese, butter and avocado puree until fluffy. Beat in the powdered sugar, honey and vanilla. Refrigerate. Frosting can be kept in the refrigerator for up to 3 days.

Preparation

Step 1

Cream together sugar and avocado. Add the eggs, red food coloring, vanilla and vinegar, beat to incorporate. Mix together the dry ingredients: flour, cocoa, baking powder, baking soda and salt. Add half the buttermilk and half the dry ingredients, mix. Add the balance of the buttermilk and the dry ingredients and mix.

Spoon into 1 1/4-inch paper lined muffin tins, about 1 tablespoon per cupcake. Bake at 350 degrees until done, about 20 minutes. Cool to room temperature before frosting.

Nutrition Information Per Serving
70 calories, 2 g total fat, 10 mg cholesterol, 65 mg sodium, 30 mg potassium, 13 g carbohydrates, 10 g sugars, 1 g protein, 188 IU vitamin A, 13 mg calcium