How to bake: Avocado Red Velvet Cup Cakes
Avacado in a cupcake? We thought it'd never work, but then we tasted the results. Discover the secret yourself...
150g granulated sugar
1 ripe avocado, peeled and stoned
2 tbsp red food colouring
½ tsp clear vinegar
180g self raising flour
30g cocoa powder
½ tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
4tbsp natural yoghurt
For the frosting:
100g cream cheese
30g softened butter
170g icing sugar
1 tbsp cloudy honey
½ tsp vanilla extract
Put the avocado and granulated sugar in a blender and blitz until smooth.
Add the egg, red colouring, vanilla and vinegar and blitz again.
Sieve the dry ingredients into a large bowl, mix in the avocado mixture, the milk and yoghurt, and mix well.
Divide evenly between cupcake cases, filling each 2/3 full. Small cup cakes will cook in 15-16 minutes. Larger cupcakes will take 22-25 minutes.
Once the cupcakes have cooled, make the frosting by beating the cream cheese, butter and honey, then sifting in the icing sugar until you get a pipeable consistency.
Swirl onto the cupcakes.