Recipe makeover: red velvet mini cupcakes!

21 Dec

Hola! How are you going?

Christmas is coming in a few days! I bet some of you have put on your red Santa hats, or reindeer headband? 🙂 You must have decorated your house with Christmas tree and Christmas lights, and put beautiful wreath on your door. or perhaps a mistletoe?

You must have known that the colours of Christmas are red and green. So I was thinking to myself. What can be red, green and delicious? And the answer is..(healthy) red velvet mini cupcakes! yummm 😀 It is healthy and super yummm..

I took the original recipe from Avocado Central website, but I modified the recipe a little and there. The cupcakes itself are easy to make, but I have to admit, the icing is a bit tough. It was my very first experience too. I had fun though 🙂 And I was so excited to see the colour!

Ingredients: for the cupcakes                             for the icing

3/4 cup sugar                                                     115g low-fat cream cheese, softened
60g pureed avocado                                          2 tbsp. polyunsaturated margarine
1 egg                                                                  30g pureed avocado
1 Tsp. red food colour                                          1 3/4cup icing sugar
1/2 tsp. vanilla extract                                        1/2tbsp honey
1/2 tsp. vinegar                                                   1/4tsp vanilla extract
1 cup plus 2 Tbsp. plain flour
1 Tbsp. unsweetened cocoa powder
1tsp. baking powder
1/4 tsp. salt
1/2 cup plain yoghurt


1. Cream together sugar and avocado. Add the egg, red food colouring, vanilla and vinegar, beat to incorporate.
2. Mix together the dry ingredients: flour, cocoa, baking powder and salt.
3. Add the plain yoghurt and mix well. Lastly, add the dry ingredients and mix.
4. Spoon into paper lined mini-muffin tins, about 1-2tsps per cupcake.
5. Bake at 180C for 15-20 minutes. Cool to room temperature before frosting.

While you’re waiting for the cupcakes to cool down, you can start making the icing:

1. Beat together the cream cheese, margarine, and avocado puree until fluffy.
2. Beat in the icing sugar, honey and vanilla. Refrigerate.
Frosting can be kept in the refrigerator for up to 3 days.

Make sure that the cupcakes are cool enough, otherwise the icing will melt instantly on top of the cupcakes 🙂 So, the next step is put the icing into a piping bag (you can buy the use-and-throw one from the supermarket), and pipe onto the cupcakes. You can try piping to an empty plate, just to practice 🙂 (I did!)

Aren’t they cute? The cupcake is red and the icing is light green! You won’t believe that this cupcake is healthy because they are really yummy. With only 70 Calories per cupcake, you don’t need to feel guilty! Dea-licious 😛

You can also crush a peppermint candy or a piece of strawberry on top to make them even prettier. I hope you enjoy it 😀

Nutritionally speaking, one small cute cupcake contains 70 Calories or 288kJ; 1.5g total fat; 10mg cholesterol; 65mg sodium; 13g carbohydrates (1 CHO exchange); 10g total sugar; 1g protein


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