Cupcakes

1. Adjust the oven rack to the center of the oven and pre-heat oven to 350˚ F. Place two cupcake liners in a small muffin pan. Set aside.
2. To a small bowl, add the flour, cocoa powder, baking powder, salt and beet root powder, if using. *Note: if using gel food coloring, add it in step 7.
3. In a small bowl, stir together 1 tablespoon of milk with 1 teaspoon of lemon juice. Set aside for 5 minutes.
4. Meanwhile, whisk together melted butter, oil and sugars in a medium mixing bowl.
5. In a small bowl, whisk one egg. Add ½ of the whisked egg (about 2 tablespoons) to the butter and sugar mixture and combine well.
6. Stir in the milk and lemon juice mixture. It will look curdled.
7. Add the vanilla and red food coloring, if using. Stir to combine well.
8. Note: Food colorings vary in strength. The batter should be bright red at this stage and will darken when baked. Feel free to add more or less for desired color.
9. Sift in the dry ingredients. Use a spatula to combine. Do not overmix.
10. Fill each liner two-thirds full with the prepared batter.
11. Bake for 12 to 14 minutes. The cupcakes are done when a toothpick comes out clean or with a few crumbs remaining. Cool the cupcakes in the pan for 5 to 10 minutes and then carefully transfer to a wire rack. Cool completely before frosting.

Cream Cheese Frosting

1. Using a hand mixer, beat the softened cream cheese and butter together on high speed until light and fluffy.
2. Add in the powdered sugar and vanilla and mix until smooth. If the frosting is too thick, add ½ teaspoon of milk at a time until the frosting reaches desired consistency. If too thin, add more powdered sugar.
3. Transfer the frosting to a piping bag fitted with a star tip. Pipe swirls of frosting onto each cupcake. Alternatively, use a spoon or offset spatula to frost the cupcakes.