Avocado Red Velvet Cupcakes with Honey Avocado Frosting Recipe

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02/01/2011

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Category: Dessert

Servings: 56
Yield: 56 each mini cupcakes (14 traditional sized cupcakes)


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Ingredients
  • Avocado Red Velvet Cake (recipe follows)
  • Honey Avocado Frosting (recipe follows)
  • As needed, fresh small berries (optional garnish)
  • As needed, crushed peppermint candy (optional garnish)
Avocado Red Velvet Cake - Yield: 4 ½ cups batter
  • 1 1/2 cups sugar, granulated
  • 4 oz. peeled and seeded Fresh Hass Avocado, pureed
  • 2 each eggs
  • 1 1/2 Tbsp. Volumered food color
  • 1 tsp. vanilla extract
  • 1 tsp. cider vinegar
  • 1 cup buttermilk
  • 2 1/4 cups cake flour
  • 2 Tbsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
Honey Avocado Frosting - Yield: 3 cups, (25 oz.), enough for 1 batch mini cupcakes
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 oz. peeled and seeded Fresh Hass Avocado, pureed
  • 3 1/2 cups powdered sugar
  • 2 Tbsp. honey
  • 1/2 tsp. pure vanilla extract
Instructions
  1. Assembly:
    Pipe frosting on top of cool cupcakes.
  2. Optional, garnish each with small berries.
  3. Optional, for the December holidays garnish with crushed peppermint candy.
Avocado Red Velvet Cake
  1. Cream together sugar and avocado. Add the eggs, red food coloring, vanilla and vinegar, beat to incorporate.
  2. Mix together the dry ingredients: flour, cocoa, baking powder, baking soda and salt.
  3. Add half the buttermilk and half the dry ingredients, mix. Add the balance of the buttermilk and the dry ingredients and mix.
  4. Spoon into 1-1/4" – 1-1/2" paper lined mini-muffin tins, about 1 Tbsp. per cupcake.
  5. Bake at 350 degrees F until done and golden, about 20 minutes. Cool to room temperature before frosting.
Honey Avocado Frosting
  1. Beat together the cream cheese, butter, and Fresh Hass Avocado puree until fluffy.
  2. Beat in the powdered sugar, honey and vanilla. Refrigerate.
  3. Shelf life of the frosting is 3 days.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

 

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