Anna Olson's Red Velvet Cupcakes

There are two options to achieve the red colour in these cupcakes. Grated beets add a subtle all-natural pink hue or red food colouring makes a vibrant red.

Makes 15 cupcakes

Cupcakes:

• 6 tbsp unsalted butter, room temperature (90 mL)
• 6 tbsp packed dark brown sugar (90 mL)
• 6 tbsp white sugar (90 mL)
• 1 large egg, room temperature
• 1/2 tsp vanilla extract (2 mL)
• 1 1/4 cups all-purpose flour (310 mL)
• 2 tbsp cocoa powder (30 mL)
• 1/2 tsp baking powder (2 mL)
• 1/2 tsp baking soda (2 mL)
• 1/4 tsp salt (1 mL)
• 3/4 cup buttermilk (175 mL)
• 3 tbsp finely grated raw beets** (45 mL)
• 2 tsp white vinegar (10 mL)

• For the frosting, beat the butter and cream cheese for 3 minutes or until fluffy. Add the icing sugar and vanilla and beat gently until the sugar is incorporated, then beat more vigorously until the icing is fluffy. Pipe or spread the frosting on each cupcake.

The cupcakes can be stored chilled for up to three days, but are best enjoyed at room temperature.

** For a vibrant red colour, replace the grated beets with 2 tsp (10 mL) of red food colouring, and then add another 1/4 cup (60 mL) of buttermilk to the recipe.

Cream Cheese Frosting:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 3/4 cup cream cheese, room temperature (175 mL)
• 2 cups icing sugar, sifted (500 mL)
• 1 tsp vanilla extract (5 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Beat the butter, brown sugar and white sugar together on high speed for 1 minute. Add the egg and vanilla and beat until smooth. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, stir the buttermilk, grated beets and vinegar together and add this to the butter mixture alternating with the flour mixture, starting and ending with the flour and blending well after each addition. Spoon the batter into the paper baking cups and bake for 18 to 20 minutes, until the tops of the cupcakes spring back when gently pressed. Cool the cupcakes in the pan for 10 minutes, then remove them to cool completely on a cooling rack.