How to cook Red Velvet Cupcakes with Cream Cheese Frosting

How to cook Red Velvet Cupcakes with Cream Cheese Frosting  or red velvet, red velvet cakes For a classic sweet Southern classic, made Red Velvet Cupcakes with Cream Cheese Frosting at home

1. 300 g uncooked beets
2. 225 g unsalted butter, soft
3. 410 g sugar
4. 3 eggs
5. 1 Tbs (15 mL) vanilla extract or 1 vanilla bean
6. 400 g all purpose flour, sifted
7. 50 g cocoa powder, sifted
8. 10 g baking soda, sifted
9. 1 cup (250 mL) sour cream
10. 1 tsp (5 mL) hot water
11. 6 Tbs (90 mL) red food coloring(optional)

Preheat oven to 350 Fahrenheit.

1. Trim the stalks and tails from the beets, rinse and cut into four pieces. In a medium pot add enough water to cover beets and bring to a boil. Turn own the heat to medium-low and simmer until cooked and until easily pierced with a fork. Drain, reserving ½ cup (125 mL) of the red beet water. Add the coffee to the reserved beet water. Reserve.
2. Remove the skins. Let cool. Add cooled beets to a food processor and pulse until finely chopped. Reserve
3. Line cupcake pans with cupcakes liners.
4. In a stand mixer or with a hand mixer, add softened butter and mix until smooth. Add sugar and mix until fully incorporated and the butter is fluffy and light in color. Add eggs one at a time, mixing well after each addition. Add the food coloring (if desired) and mix.
5. Sift the flour, cocoa, baking powder and baking soda together in one bowl. Add ½ the sour cream into the mixing bowl and slowly mix to incorporate. Scrape bowl. Add 1/3 of the dry ingredients and slowly incorporate. Scrape bowl. Add ½ the sour cream into the bowl and slowly mix to incorporate. Scrape bowl. Add the remaining 1/3 of the dry ingredients and slowly incorporate. Scrape bowl. Add the beets and slowly incorporate. Batter will look chunky however you won’t even notice in final product.
6. Slowly pour the coffee into the bowl as the mixer is running on low. Scrape bowl. Mix for another 30 seconds on medium speed, then coop into cupcake tins.
7. Bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool 10 minutes in the tin. Remove and cool completely on a wire rack.

Cream Cheese Icing:

1. The key to smooth icing is to make sure the ingredients are softened, and to mix low.

        125 g cream cheese, softened

        125 g unsalted butter, softened

        300 g icing sugar

        1 Tbs (15 mL) vanilla extract or 1 vanilla bean scraped, pod discarded

1. Add softened cream cheese to mixing bowl and mix on low until smooth. Add softened butter to cream cheese and mix on low until smooth, making sure to scrape the bowl.
2. Add the vanilla extract or vanilla bean, and incorporate. Add the icing sugar and beat on low until everything is smooth, making sure to scrape the bowl. Ice your cake or cupcakes.