Where's-the-red velvet cupcakes

Like disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalenesulfonate velvet cake?

I do. In an illogical insatiable kind of way.

But I'm guessing it's in my best interests to keep my Red 40 consumption under control. I mean, any recipe that calls for an entire bottle of food coloring should raise a proverbial red flag, shouldn't it?

Good thing I found a recipe that uses beets instead of Allura Red AC, which sounded like a great alternative, except these left me asking: Where's the red?

I know that art wasn't my strong point in school but these are definitely more of an alluring brown than allura red. Do correct me if I'm wrong.

But it's ok, I'm not too upset. In my opinion, any excuse to eat cream cheese frosting is a good one.

Where's the red velvet cupcakes

Adapted from Red velvet cupcakes

Yield: 38 mini cupcakes

• 6 tablespoons butter
• 6 tablespoons packed brown sugar
• 6 tablespoons white sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1-1/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons cocoa
• 1/2 cup butter milk
• 1/4 cup water
• 3 tablespoons finely shredded beets (I used canned)
• 2 teaspoons vinegar

Frosting:

• 7 tablespoons cream cheese
• 1/4 cup butter
• 1 cup icing sugar
• 1/2 teaspoon vanilla

1. Preset oven to 325F.
2. Cream butter, brown sugar and white sugar in a large bowl. Add egg and vanilla, mix well.
3. In a separate bowl, sift flour, baking soda, baking powder, cocoa and salt.
4. In a third bowl, mix buttermilk, water beets and vinegar.
5. Alternatively add flour mixture and buttermilk mixture to the creamed butter.
6. Aliquot into lined cupcake pan (I used silicone cups, unlined)
7. Bake for 15 min.
8. Allow to cool completely before frosting.

Frosting:

Beat cream cheese with butter. Add sugar and vanilla and beat until fluffy.