Red Velvet Cupcakes with Orange Buttercream
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- Difficulty Level Intermediate
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- 2 cups Sifted Stone-Buhr All-Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher or sea salt
- 1/8 teaspoon ground cinnamon
- 1-1/2 pureed red roasted beets
- 1 cup granulated sugar + 2 tablespoons
- 3 large eggs, beaten
- 2/3 cup canola oil
- 3/4 teaspoon pure vanilla extract
- Orange Buttercream:
- 1-1/4 cup unsalted butter room temperature
- 2 cups confectioner's/icing sugar
- 1 tablespoon heavy whipping/double cream
- 1/2 teaspoon pure orange oil (see cook's notes)
- 1/4 teaspoon pure vanilla extract
- 2-3 tablespoons fresh orange juice
- Prep Beets: Roast until tender, finely chop the roasted beets and then puree them in a food processor. It is important to let the machine run for a couple of minutes, scraping down the sides of the workbowl once or twice, until the puree is completely smooth.
- Preheat to 350°F
- Position a rack in the center of the oven.
- Line a standard 12-cup muffin tin with paper liners.
- Sift together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, combine the beets, sugar, eggs, oil, and vanilla.
- Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears. Do not beat or overmix. Repeat, adding the remaining flour mixture in 2 batches.
- Spoon the batter into the prepared muffin cups, dividing the batter evenly and filling each cup almost to the top of the liner.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Let the cupcakes rest in the pan, set on a wire rack, for 10 minutes. Transfer the cupcakes to the wire rack to cool completely, about an hour.
- In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a handheld electric mixer, cream the butter on low speed.
- Add the sugar, cream, orange oil, and vanilla, and beat until incorporated, about 2 minutes.
- Add the orange juice, a little at a time, until the buttercream is fluffy and smooth.
- When the cupcakes are completely cool, spread a thick layer of buttercream over the tops, swirling the frosting to decorate the tops.
- Alternatively, the frosting can be transferred to a pastry bag and piped around the tops of the cupcakes.
Home Baking Association
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