Red Velvet Cupcake

Contributor’s Note: This recipe makes two 9-inch cakes or 24 cupcakes. Also, using more beet root produces a redder cake. And for the sake of this recipe, instructions are for cupcakes.

Ingredients:

2-½ cups (260 grams) cake flour
3 tablespoon NATURAL cocoa powder (not dutch processed or dark)
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon cream of tartar
1 cup (225 grams) butter
1 tablespoon vanilla extract
2-½ cups (500grams) granulated sugar
4 eggs
½ cup (125 milliliter) buttermilk
½ cup (125 grams) plain yogurt
½ cup to 1 cup (100-200 grams) beet root puree (from raw beetroot)
½ cup (125 milliliters) raspberry juice, frozen or fresh
2 tablespoons white vinegar
2 tablespoons fresh lemon juice

Method:

Preheat oven to 350F degrees.

Line cupcake tins with pretty casings.

Peel and grate raw beet root and puree in a food processor until ultra smooth—no lumps. Add the raspberries and puree further. You may need to strain this mixture to filter out any leftover seeds or lumps before using the liquid.

In a bowl, sift together the dry ingredients and set aside.

In another bowl, use an electric mixer to cream the butter, vanilla and sugar. Beat in eggs, one at a time.

In another bowl, mix together the buttermilk and yogurt. Whisk in the beet root/raspberry puree. Stir in the vinegar and lemon juice.

Gradually add in the dry ingredients into the wet ingredients, mixing well until the batter is smooth.

Pour batter into the cupcake casings. Fill almost but not quite to the top of the liner, as the cupcakes will rise in cooking.

Bake cupcakes for 18 to 22 minutes (25-35 min for cakes) or until toothpick comes out clean.

Allow to cool 10 minutes in the pan then remove to a cooling rack to cool completely.

When completely cooled, decorate with cream cheese frosting —

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

Chopped walnuts or pecans for garnish if desired, or homemade chocolate sauce

Method:

In a large mixing bowl using an electric mixer, beat the cream cheese, butter and vanilla together until smooth. Add the sugar on low speed and beat until mixed thoroughly. Increase the mixer speed to high and mix until very light and fluffy.

Contirbutor’s Note: Use a piping bag with a star tip for a professional look to the frosting. Or use a butter knife. Apply frosting generously.

If desired, garnish with chopped walnuts or pecans or even some homemade chocolate sauce.

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