*Avocado Red Velvet Cupcakes

By pattie_d

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.

Details

Adapted from nutritionunplugged.com

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