Ingredients
Units
Scale
- 3-4 medium beet roots
- 1 cup sour milk or buttermilk
- 2 cups self-rising flour
- 2 tablespoons cornstarch
- 1/4 cup cocoa powder
- 1 3/4 cup white sugar
- 3 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For Sweet Cream Cheese Frosting:
- 4 oz. cream cheese
- 2 cups confectioner's sugar
- 2-3 tablespoons evaporated milk
Instructions
- Preheat oven to 350 degrees F. and grease or line a cupcake pan.
- 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.
- In a food processor, pulse beets. Add sour milk and blend until smooth.
- In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside.
- In a separate bowl, whisk together sugar, eggs, oil and vanilla.
- 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.
- Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean.
- Remove the cupcakes and transfer to a cooling rack. Let cool completely.
- 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.
- Refrigerate before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
