Line a muffin tin with cupcake liners. Preheat the oven to 350 degrees F.
Heat a skillet on medium high and add the beet puree along with ¼ cup of water. Reduce the beet puree until it is about ¾ cup. Allow to cool to room temperature.
In a bowl, mix together the flour, cocoa powder, salt, and baking powder. Whisk to combined. Set aside.
In a food processor, add the reduced beets, butter, oil, sugar, egg, vanilla, and milk. Process until well combined - at least 2 - 3 minutes. Transfer to a bowl.
Add the dry ingredients into the wet ingredients and mix until just combined.
Evenly divide the batter among the cupcake liners so they are ¾ of the way full. You will have enough batter leftover for about two more cupcakes. I greased and floured a mini springform pan to turn it into a mini cake and baked for an addition 5 - 6 minutes.
Bake the cupcakes for about 18 - 20 minutes, or until a toothpick comes out clean. Allow to cool to room temperature.
Beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar one cup at a time, beating well between each addition. Add the vanilla and heavy cream and mix on low until combined. Transfer to a piping bag fitted with a piping tip (i used a star tip) and pipe onto the cupcakes. Optionally top with sprinkles.
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Beet Red Velvet Cupcakes https://cookienameddesire.com/beet-red-velvet-cupcakes/ February 11, 2016 Amanda @ A Cookie Named Desire