Red Velvet Cupcakes with Orange Buttercream

Ingredients

• ¼ teaspoon vanilla extract
• ½ teaspoon pure orange oil*, such as Boyajian brand, or zest of 1 large orange
• 2 cups powdered sugar
• 1 cup unsalted butter, at room temperature
• ¾ teaspoon vanilla extract
• ²/₃ cup canola oil
• 3 large eggs, beaten to blend
• + 6 more ingredients
• • 1 cup plus 2 tbsp. granulated sugar
  • ¹/₈ teaspoon ground cinnamon
  • ¾ teaspoon kosher or fine sea salt
  • 1 teaspoon baking powder
  • 2 cups sifted cake flour
  • 1 pound red beets (3 medium), scrubbed

1. Make cupcakes: Preheat oven to 350°. Wrap each beet in foil, put on a rimmed baking sheet, and roast until tender when pierced, 1 to 1 1/2 hours. Let cool. Peel, cut into chunks, and purée in a food processor. Measure 1 1/4 cups purée. 2. Line a 12-cup muffin pan (1/2-cup size) with paper lin...

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