- 1 pound red beets (3 medium), scrubbed
- 2 cups sifted cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher or fine sea salt
- 1/8 teaspoon ground cinnamon
- 1 cup plus 2 tbsp. granulated sugar
- 3 large eggs, beaten to blend
- 2/3 cup canola oil
- 3/4 teaspoon vanilla extract
- ORANGE BUTTERCREAM
- 1 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/2 teaspoon pure orange oil*, such as Boyajian brand, or zest of 1 large orange
- 1/4 teaspoon vanilla extract
- calories 481
- caloriesfromfat 54 %
- protein 3.6 g
- fat 29 g
- satfat 11 g
- carbohydrate 53 g
- fiber 1.1 g
- sodium 176 mg
- cholesterol 94 mg
How to Make It
Make cupcakes: Preheat oven to 350°. Wrap each beet in foil, put on a rimmed baking sheet, and roast until tender when pierced, 1 to 1 1/2 hours. Let cool. Peel, cut into chunks, and purée in a food processor. Measure 1 1/4 cups purée.
Line a 12-cup muffin pan (1/2-cup size) with paper liners. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
Whisk together beet purée, granulated sugar, eggs, oil, and vanilla in a large bowl. With a plastic spatula, stir in flour mixture one-third at a time just until smooth.
Spoon batter into muffin cups, filling each almost to the top of the liner. Bake until cupcakes spring back when gently pressed and a toothpick inserted in center of one comes out with a couple of moist crumbs clinging, 25 to 30 minutes. Let cool in pan on a rack 10 minutes. Transfer to rack to cool completely.
Make buttercream: Beat butter with a mixer on high speed until very smooth. Add powdered sugar, orange oil, and vanilla; beat on low speed to blend, then on medium until fluffy and smooth.
Spread a thick layer of buttercream on cupcakes, swirling it decoratively. Or pipe frosting from a pastry bag, using a star tip.
Make ahead: Up to 1 day, chilled.
*Find pure orange oil, an essential oil pressed from orange rind (and different from orange extract), at surlatable.com