Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Yield: Makes 15 cupcakes
Ingredients: 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) icing sugar, sifted; ¾ cup (185 mL) buttermilk; 3 Tbsp (45 mL) finely grated raw beets; 2 Tbsp (30 mL) regular cocoa powder; 1¼ cups (310 mL) all-purpose flour; ½ tsp (2 mL) vanilla extract; 6 Tbsp (90 mL) white sugar; 1 egg, at room temperature; ¼ tsp (1 mL) salt; ½ tsp (2 mL) baking soda; ½ tsp (2 mL) baking powder; 6 Tbsp (90 mL) packed dark brown sugar; 2 tsp (10 mL) white vinegar; ½ cup (125 mL) unsalted butter, at room temperature; ¾ pkg (6 oz/175 g) cream cheese, at room temperature; 6 Tbsp (90 mL) unsalted butter, at room temperature

Preparation info

Makes
15
cupcakes

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Using raw beets is a natural way to add a gentle pink tone to cupcakes, but don’t expect a vivid red colour. For that brilliant red you see in photos and from commercial bakeries, you have to use food colouring. The choice is yours.

Ingredients

Cupcakes

6 Tbsp (90 mL) unsalted butter, at room temperature
6 Tbsp (

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C) and line 15 muffin cups with large paper liners.
Beat the butter, brown sugar, and white sugar together at high speed for 1 minute. Add the egg and vanilla, and beat until smooth.
In a separate bowl, sift the