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...

05 Oct 2016



150g granulated sugar

1 ripe avocado, peeled and stoned

1 egg

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

60ml milk

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.

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