Red velvet cup cakes

annaolson.ca

Vivien Loh

Baking

subheading: CUPCAKES:

6 tbsp (90 mL) unsalted butter at room temperature

6 tbsp (90mL) packed dark brown sugar

6 tbsp (90 mL) white sugar

1 large egg at room temperature

½ tsp (2 mL) vanilla extract

1 ¼ cups (310 mL) all-purpose flour

2 tbsp (30 mL) cocoa powder

½ tsp (2 mL) baking powder

½ tsp (2 mL) baking soda

¼ tsp (1 mL) salt

¾ cup (175 mL) buttermilk

3 tbsp (45 mL) finely grated raw beets**

2 tsp (10 mL) white vinegar

subheading: CREAM CHEESE FROSTING:

½ cup (125 mL) unsalted butter at room temperature

¾ cup (175 mL) cream cheese at room temperature

2 cups (500 mL) icing sugar, sifted

1 tsp (5 mL) vanilla extract

Directions at annaolson.ca

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