Chocolate Beet Cupcakes With Orange Cream Cheese Frosting Recipes

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Steps:

• Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
• Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
• Stir often during the melting process. Stir until smooth and set aside to cool slightly.
• Whisk together flour, baking powder, baking soda and salt.
• In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
• Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
• Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
• Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
• With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
• Frost cupcakes as desired. Makes enough for twelve cupcake.
• Use a spatula or piping bag to frost cupcakes.