Red Velvet Mini Cupcakes (With Hidden Avocado) - cooking recipe

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

Preparation

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.