Red Velvet Beet Cupcakes

• 2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp. Magic Baking Powder
• 1/2 tsp. salt
• 3 eggs
• 2/3 cup oil
• 1-1/4 cups pureed cooked red beets
• 1 cup granulated sugar
• 1-1/2 tsp. vanilla
• 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. icing sugar
• 2 Tbsp. milk
• 1-1/2 cups thawed Cool Whip Whipped Topping

1. Heat oven to 350 degrees F.
2. Combine first 4 ingredients.
3. Whisk eggs and oil in large bowl until blended.
4. Add beets, granulated sugar and vanilla; mix well.
5. Gradually add flour mixture, mixing well after each addition.
6. Spoon into 12 paper-lined muffin cups.
7. Bake 25 to 30 min.
8. or until toothpick inserted in centres comes out clean.
9. Cool cupcakes in pan 10 min.
10. Remove to wire rack; cool completely.
11. Beat cream cheese, icing sugar and milk in medium bowl with mixer until blended.
12. Gently stir in Cool Whip.
13. Pipe or spread icing onto cupcakes.

flour, cocoa, baking powder, salt, eggs, oil, red beets, sugar, vanilla, cream cheese, icing sugar, milk, topping

Taken from www.kraftrecipes.com/recipes/red-velvet-beet-cupcakes-182614.aspx (may not work)