Red velvet cupcake

Ingredients

• 78g all purpose flour
• 100g granulated sugar
• 2/3 tbsp dark cocoa powder
• 1/2 tsp baking powder
• 1/8 tsp salt
• 3/18 cup fresh pureed beets (3 medium sized beets and approximately yield 1 1/2 cups of purée) *
• 40ml oil
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 ? 8 ounce package cream cheese, room temperature
• 1 stick unsalted butter, room temperature
• 1 cup confectioners? sugar, sifted
• 1 teaspoon vanilla

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Preparation

• To make the cupcakes: first whisk together the flour, sugar, cocoa, baking powder and salt in a bowl till well mixed. Keep aside.
• Put the puréed beets, oil, lemon juice and vanilla extract into another bowl and lightly whisk together till mixed well.
• Pour this into the bowl with the dry ingredients and mix just enough to combine. Divide the batter equally between 6 cupcake tins lined with paper cups.
• Bake the cupcakes at 180C for about 20 to 25 minutes. A skewer/ toothpick inserted into the center should come out clean once they?re done. Cool completely and frost with cream cheese frosting.
  
• To make frosting: Combine cream cheese and butter in a bowl for an electric mixer. Beat on high until light and fluffy, a couple of minutes. Add the sifted confectioners? sugar and vanilla and beat on low at first, then increase to high. When frosting is light and airy ? it is ready to put on top of the cupcakes.

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