Red velvet cup cakes

annaolson.ca

Vivien Loh

Baking

subheading: CUPCAKES:

6 tbsp (90 gm) unsalted butter at room temperature

6 tbsp (90gm) packed dark brown sugar

6 tbsp (90 gn) 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 gm) cocoa powder

½ tsp (2 gm) baking powder

½ tsp (2 gm) baking soda

¼ tsp (1 gm) salt

¾ cup (175 mL) buttermilk

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

2 tsp (10 mL) white vinegar

subheading: CREAM CHEESE FROSTING:

½ cup (125 gm) unsalted butter at room temperature

¾ cup (175 gm) cream cheese at room temperature

2 cups (500 mL) icing sugar, sifted

1 tsp (5 mL) vanilla extract

Note: Ingredients may have been altered from the original.

Directions at annaolson.ca

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer