Elmo's Red Velvet Cupcakes

Ingredients

Cooking Directions

Preheat the oven to 325 degrees.

Line 36 muffin pan cups with cupcake liners.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a medium bowl, with a rubber spatula, stir together the yogurt, beet puree, oil and vanilla until smooth.

In another large bowl, with an electric mixer at medium-high speed, cream teh butter and granulated sugar until fluffy. Add the eggs, one at a time, beating well after each. Add the flour mixture alternately with the yogurt mixture.

Use a 1/4 cup dry measure to fill the cupcake liners half-full with batter.

Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer pans to racks to cool for 10 minutes. Transfer cupcakes from pans to rack to cool completely before frosting.

Shortly before serving, in a medium bowl with an electic mixer on medium-high speed, beat the heavy cream and confectioner's sugar until stiff peaks just form.

Use a spoon to put a small dollop of whipped cream topping on each cupcake just before serving.

This recipe was styled by chef Karen Pickus for Good Morning America.