Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week}

Directions

1. 1
   In a medium saucepan, bring the beets and the water to a simmer over medium heat. Cover and cook until fork tender, about 35 minutes.When tender, using a slotted spoon transfer the beets to a food processor or blender. Reserve the cooking water. Puree the beets, and add enough of the cooking water to make 2 1/4 cups of puree.
2. 2
   Transfer to a medium sized bowl. Stir in the brown sugar and set aside.
3. 3
   Place the oven rack in the bottom third of the oven and preheat the oven to 350°F. Line muffin tins with baking liners.In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 3/4 teaspoon of the salt.
4. 4
   Whisk the eggs into the beet puree.
5. 5
   Whisk in the melted butter and the yogurt.
6. 6
   Add the dry ingredients in 2 batches, making sure to whisk until smooth.Spoon the mixture into the baking cups, filling 2/3 full.
7. 7
   Bake in the preheated oven until a toothpick comes out clean, about 27 to 30 minutes.
8. 8
   Let cool completely.When the cupcakes are cool, make the frosting: Using an electric mixer, beat the softened butter and the cream cheese until smooth.
9. 9
   Mix in the confectioners' sugar and a pinch of salt. Beat in the white chocolate and vanilla until fluffy.Using a pastry bag, pipe the frosting onto the cupcakes. -----------------------------Adapted from rachaelray.com