RED Velvet Cupcakes (makes 24) with no added food coloring
1 can of beets, drained and then pureed in a food processor with other ingredients
180 mL of buttermilk at room temperature (3/4 cup)
Lemon juice freshly squeezed from one lemon
10 mL of white vinegar (5% acetic acid CH3COOH) (2 teaspoons)
200 grams cake flour (2 cups of presifted – don’t pack down, better is you use a balance and just obtain the proper mass)
24 grams Dutched cocoa powder (45 mL or 3 tablespoons)
7 grams Double acting baking powder (use Rumsford for aluminum free) (1 ¼ teaspoon)
6 grams sodium chloride (5 mL or 1 teaspoon table salt)
3 grams sodium hydrogen carbonate (2.5 mL or 1/2 teaspoon baking soda)
170 grams of butter (3/4 cup = 1 ½ sticks) at room temperature (298 K)
350 grams sucrose (1 ¾ cup table sugar)
10 mL pure vanilla extract (2 teaspoons)
3 large eggs at room temperature
- Preheat your oven to 450 K (350° F) Line muffin pans with liners.
- Purée beets with buttermilk, lemon juice, and vinegar until smooth.
- Sift together ( 2 times) flour, cocoa, baking powder, salt and baking soda in a separate bowl. 4
- Using your mixer (I have a kitchenaid) beat the butter for 3 minutes until light and fluffy and then gradually add the sugar while beating. Scrape down the sides with a spatula and get everything incorporated. Now add the vanilla and beat until smooth.
- Beat in the eggs, one at a time, beating 30 seconds after each addition and then stopping and scraping down the sides.
- Now add the flour mixture alternately with the liquid mixture to the butter mixture, gently stirring until all incorporated ending with a dry mixture addition.
- Pour into the muffin liners and bake at 350 F about 20-22 minutes until they spring back when touched. Cool and frost with your favorite frosting. I use a cream cheese/butter frosting.