Red Velvet Mini Cupcakes (With Hidden Avocado)

• 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

1. In a large bowl, cream sugar and avocado.
2. Add egg, red food coloring, vanilla and vinegar; beat to incorporate.
3. In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.
4. Add half of the buttermilk and half of the dry ingredients to the avocado mixture; stir to combine.
5. Add the remaining buttermilk and dry ingredients and stir to combine.
6. Spoon batter into 1 1/4" - 1 1/2" paper-lined muffin tins, about 1 tbsp per cupcake.
7. Bake at 350 for 20 minutes until lightly golden brown. Cool before frosting.
8. To make the frosting, in a medium bowl, beat the cream cheese, butter and avocado puree until fluffy.
9. Beat in the powdered sugar, honey and vanilla.
10. Refrigerate for 30 minutes before using.

sugar, avocados, egg, red food coloring, vanilla extract, cider vinegar, cake flour, cake flour, cocoa powder, baking powder, baking soda, salt, buttermilk, frosting, light cream cheese, vegetable oil bakjng sticks, avocado, powdered sugar, honey, vanilla

Taken from www.food.com/recipe/red-velvet-mini-cupcakes-with-hidden-avocado-497964 (may not work)