Red Velvet cupcakes

This is an excellent cake for Christmas or Valentine's Day. I thought this recipe was more a Chocolate cake than red, but if the chocolate is reduced it would appear much more red. Everyone loved the moistness and the flavor.

Red Velvet Beet Cake

Ingredients:

4 ounces unsweetened chocolate, chopped

1 cup pureed cooked beets

2 1/4 cup cocoa

2 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks unsalted butter, softened

1 1/4 cups firmly packed light brown sugar

1 cup granulated sugar

3 large eggs

2 tsp. vanilla

2/3 cup buttermilk

2 tsp cider vinegar

Preheat oven to 350 degrees

Butter and flour two 9 inch cake pans.

Melt chocolate in a double boiler ande set aside.

Sift together flour, cocoa, baking soda and salt.

In a bowl beat butter, sugars, eggs and vanilla until light and fluffy, abojut 5 minutes. Beat in chocolate, in four steps, alternately beat in flour mixture and buttermilk mixed with viegar, beginning and ending with flour. Beat until incorporated. Add pureed beets and mi until well blended.

Divide the batter between the pans. Bake for 30 to 35 minutes, or until cake tester inserted in the center comes out clean, and the cake springs back when lightly pressed.

Cool cakes in pans on wire racks for 10 minutes and invert on to racks to cool completely.

Tort, ice and decorate as desired.