Red Velvet Cupcakes with Beets

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.