Red Velvet Cupcakes with Orange Buttercream Recipe – Sunset Magazine

Name: Red Velvet Cupcakes with Orange Buttercream Recipe – Sunset Magazine
Total time: 225 min
Ingredients: CUPCAKES; 1 pound red beets (3 medium), scrubbed; 2 cups sifted cake flour; 1 teaspoon baking powder; 3/4 teaspoon kosher or fine sea salt; 1/8 teaspoon ground cinnamon; 1 cup plus 2 tbsp. granulated sugar; 3 large eggs, beaten to blend; 2/3 cup canola oil; 3/4 teaspoon vanilla extract; ORANGE BUTTERCREAM; 1 cup unsalted butter, at room temperature; 2 cups powdered sugar; 1/2 teaspoon pure orange oil*, such as Boyajian brand, or zest of 1 large orange; 1/4 teaspoon vanilla extract

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These electric magenta cupcakes get their color not from the usual food coloring but from puréed roasted beets, which also add a subtle flavor. Don't use canned

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Ingredients

CUPCAKES
1 pound red beets (3 medium), scrubbed
2 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon kosher or fine sea salt
1/8 teaspoon ground cinnamon
1 cup plus 2 tbsp. granulated sugar
3 large eggs, beaten to blend
2/3 cup canola oil
3/4 teaspoon vanilla extract
ORANGE BUTTERCREAM
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1/2 teaspoon pure orange oil*, such as Boyajian brand, or zest of 1 large orange
1/4 teaspoon vanilla extract