Did you know that avocados can be used as a substitute for butter or shortening in many baking recipes? Try this delicious Avocado Red Velvet cupcakes and you’ll be convinced!

Ingredients:
3/4 cup sugar, granulated
2 oz. ripe, fresh avocado, halved, pitted, peeled and puréed
1 egg
1 Tbsp. red food color
1/2 tsp. vanilla extract
1/2 tsp. cider vinegar
1 cup cake flour, plus 2 Tbsp. cake flour
1 Tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk

Honey Avocado Frosting
4 oz. cream cheese, softened
2 Tbsp. butter, softened
1 oz. ripe, fresh avocado, halved, pitted, peeled and puréed
1 3/4 cup powdered sugar
1 Tbsp. honey
1/4 tsp. pure vanilla extract

Instructions:
Pipe frosting on top of cool cupcakes.
Optional, garnish each with small berries.
Optional, for the December holidays garnish with crushed peppermint candy.
Avocado Red Velvet Mini Cupcakes:
Cream together sugar and avocado. Add the egg, 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 in. to 1 1/2 in. paper lined mini-muffin tins, about 1 Tbsp. per cupcake.
Bake at 350 degrees F until done and golden, about 20 minutes. Cool to room temperature before frosting.

Honey Avocado Frosting:
Beat together the cream cheese, butter, and fresh 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.

#Avocados #Baking #AvocadosCupcakes #HolidayRecipes