Red Velvet Beet Cupcakes
By: Lady Catherine ...
Published: Monday, November 3, 2014 - 5:17pm

Ingredients




3-4 medium beet roots
1 cup sour milk or buttermilk
2 cups self-rising flour
2 tablespoons cornstarch
¼ cup cocoa powder
1¾ cup white sugar
3 eggs
¼ cup vegetable oil
1 teaspoon vanilla extract
For Sweet Cream Cheese Frosting:
4 oz. cream cheese
2 cups confectioner's sugar
2-3 tablespoons evaporated milk

Preparation

1 Preheat oven to 350 degrees F. and grease or line a cupcake pan. 2 Wrap beet roots in aluminum foil and bake for about 45 minutes or until beets are soft enough for a knife to slide easily through.  Let cool, then peel. 3 In a food processor, pulse beets.  Add sour milk and blend until smooth. 4 In a large bowl, sift together flour, cornstarch and cocoa powder.  Set aside. 5 In a separate bowl, whisk together sugar, eggs, oil and vanilla. 6 Alternate adding flour mixture and beet puree to the wet ingredients.  Fold each addition with a spatula, beginning and ending with the flour mixture, until you have a smooth batter. 7 Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean. 8 Remove the cupcakes and transfer to a cooling rack.  Let cool completely. 9 In the bowl of your standmixer with the whisk attachment, beat cream cheese until smooth.  Add sugar, ¼ cup at a time.  Add evaporated milk one tablespoon at a time until a smooth, thick frosting comes together.  Top each cupcake with frosting. 10 Refrigerate before serving.