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Red Velvet Cupcakes with Beets Recipe

by Catherine Pappas

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

Directions

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.

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