Red Velvet Cupcakes with Orange Buttercream

Ingredients

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

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...

View full recipe at SpringPad

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