Step 1

Real Red Velvet CupcakesWash beets and remove greens.  Boil until fork-tender, approximately 40 minutes for medium-large size beets.  Drain and allow to cool.  Peel skins off (they will come off easily once boiled) and puree in a food processor or mash until smooth.

Step 3

Measure purée to equal 2 cups (total beets + applesauce should be 2 cups, so if you have less purée, simply make up the difference with applesauce).

Step 5

Preheat oven to 350 F (static) or 325 F (convection).

Step 7

Cream butter and sugar until light.  Add eggs, vanilla, cider vinegar, applesauce and cooled beet purée.  Whisk together dry ingredients, then add to wet mixture, slowly pouring milk in, while mixing.  Beat an additional 3 minutes.

Step 9

Spoon batter into lined or oiled muffin tins, filling 3/4 full.  Bake for 25-30 minutes, or until cake tester or toothpick inserted into the center comes out nearly clean.

Step 11

Makes approximately 24 cupcakes.

Step 13

Cream Cheese FrostingBring cream cheese and butter to room temperature, then cream together with remaining ingredients. If the frosting is not stiff enough, add more powdered sugar until the proper consistency is achieved.

Step 15

Non-dairy cream cheese products sometimes require more confectioner’s sugar or less liquid to achieve the proper frosting consistency.

Step 17

Add a tablespoon or two of extra puréed beets (or food coloring) if you’d like a pink hue to your frosting.