Red Velvet Cupcakes! 6 Tbsp unsalted butter, room temperature 6 Tbsp dark brown sugar, packed 6 Tbsp white sugar 1 egg, room temperature 1/2 tsp vanilla extract 1 1/4 cup all-purpose flour 2 Tbsp cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 1/4 cup buttermilk 3 Tbsp finely grated raw beets 2 tsp white vinegar 1. Preheat the oven to 350 degrees F. Line 15 cupcake tins with paper liners. 2. In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt (if using) together. Set aside. 3.In a bigger bowl, beat the butter, brown sugar and white sugar together on high speed for 1 minute. 4. Add the egg and the vanilla extract. Beat until smooth. 5. In a small bowl, combine the buttermilk, grated beets and white vinegar. 6. Add the flour mixture alternately with the buttermilk mixture to the butter mixture. Blend well after each addition. Start and finish with the flour mixture. 7. Spoon the batter between your cupcakes tins. Bake for 18 to 20 minutes or until the top of the cupcakes spring back when they are gently pressed or when a toothpick inserted in the middle of the cupcakes come out clean. 8. Cool the cupcakes for 10 minutes in the tins, then take then out to cool completely on a cooling rack. Cream Cheese Frosting: 1/2 cup unsalted butter, room temperature 6 oz (175 g) cream cheese 2 cups icing sugar 1 tsp vanilla extract 1. Beat the butter and cream cheese together for 3 minutes or until fluffy. 2. Add the icing sugar and vanilla extract and mix until the sugar is completely combined. 3. Once the icing is the consistency you would like to be, ice your cupcakes any way youd like! Enjoy! :) P.S. If you dont want to use beets and would like the cupcakes to have a more intense red colour, you can replace the beets with 2 tsp of red food colouring and add 1/4 cup buttermilk more to the recipe. I personal used beets to have a more natural and healthy cupcake and they taste so good!
Posted on: Sun, 30 Nov 2014 05:18:27 +0000
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