Red Velvet Cupcakes

¼ cup Beet Root Powder¼ cup Cocoa – Natural
2 ½ tsp. Madagascar Pure Vanilla Extract, divided
2 ¾ cups cake flour
1 ½ cups white sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup buttermilk
1 stick unsalted butter, melted and cooled
¼ cup canola oil
2 tsp. white vinegar
3 large eggs
8 oz. block of cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 cups powdered sugar
PREHEAT oven to 350°F and line cupcake pan with paper liners.

WHISK together cake flour, white sugar, Beet Root Powder, Cocoa - Natural, baking powder, baking soda and salt in medium mixing bowl. Set aside.

COMBINE buttermilk, melted butter, canola oil, vinegar, 1½ tsp. Madagascar Pure Vanilla Extract and eggs in a bowl. Blend with electric mixer on medium-high until well incorporated.

ADD dry mixture to wet mixture in two additions, mixing at medium speed until lumps are removed.

SPOON batter into prepared cupcake pan, transfer to oven and bake until toothpick inserted into center of cupcake comes out clean, about 15 to 20 mins. Remove pan from oven, and let cool completely.


MAKE ICING.

Place cream cheese and butter in a medium bowl and beat using an electric mixer on high speed until smooth, about 2 mins.

ADD remaining Madagascar Pure Vanilla Extract and mix until incorporated. Slowly add powdered sugar, 1 cup at a time, and mix on low until well blended, 1-2 mins.

ONCE cupcakes have cooled, remove from pan, and spread or pipe frosting on top.

Optional: lightly dust cupcakes with Beet Root Powder for an extra touch.

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