Red Velvet Beet Cupcakes

1. 1

   Preheat oven to 350 degrees F. and grease or line a cupcake pan.

2. 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. 3

   In a food processor, pulse beets. Add sour milk and blend until smooth.

4. 4

   In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside.

5. 5

   In a separate bowl, whisk together sugar, eggs, oil and vanilla.

6. 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. 7

   Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean.

8. 8

   Remove the cupcakes and transfer to a cooling rack. Let cool completely.

9. 9

   In the bowl of your standmixer with the whisk attachment, beat cream cheese until smooth. Add sugar, 1/4 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. 10

    Refrigerate before serving.

* Per serving · 4 servings · Values may vary.