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 300 g uncooked beets 225 g unsalted butter, soft 410 g sugar 3 eggs 1 Tbs (15 mL) vanilla extract or 1 vanilla bean 400 g all purpose flour, sifted 50 g cocoa powder, sifted 10 g baking soda, sifted 1 cup (250 mL) sour cream 1 tsp (5 mL) hot water 6 Tbs (90 mL) red food coloring (optional) Preheat oven to 350 Fahrenheit. 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. Remove the skins. Let cool. Add cooled beets to a food processor and pulse until finely chopped. Reser...