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1
For the cake batter: Preheat the oven to 325 degrees F. Line cupcake pans with 30 cupcake liners.
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2
Sift together the flour, baking powder, salt and baking soda in a large bowl and set aside.
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3
In the bowl of a stand mixer with a paddle attachment, cream the granulated sugar and eggs until light yellow in color, about 3 minutes.
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4
Mix in the oil until combined.
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5
Add the sifted ingredients and mix until incorporated.
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6
Mix in the buttermilk.
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7
Scrape down the sides of the bowl, add the cranberry sauce, orange zest, vanilla, red coloring and apples and mix until incorporated.
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8
Fill the cupcake liners three-quarters full with batter.
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9
Bake until an inserted toothpick comes out clean, about 25 minutes.
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10
Let the cupcakes cool 15 minutes, and then pull them from the pans and place on a cooling rack or baking sheet to cool completely.
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11
For the frosting: In the bowl of a stand mixer with a whisk attachment, cream the butter.
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12
Add the cream cheese and mix until fully incorporated.
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13
Slowly add the confectioners' sugar while the mixer is on low speed.
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14
Add the vanilla and salt and whip at medium speed until creamy.
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15
Add the beets and mix until incorporated.
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16
Put the frosting in a pasty bag with the desired decorating tip.
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17
Pipe one low swirl of frosting on top of each cupcake.
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18
Sprinkle with 4 to 5 pomegranate seeds.
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19
Special equipment: piping bag with decorating tip
