Red Velvet Cupcakes with White Chocolate Frosting

I made these cupcakes for a good friend's baby shower a couple of weeks ago, and I have to say, they were so good!  I used beet puree for the red color in the cake batter instead of using artificial food dye, and the white chocolate frosting was to die for!  I also got to use my new cake decorating kit, there is definitely a learning curve to using the tips....usually by the last five or six cupcakes I finally have it figured out.  Guess I'll just have to keep baking in order to keep up my cake decorating skills :).

Red Velvet Cupcakes (makes 24)
recipe adapted from Food Network - Paula Deen

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red beet puree (or red food coloring)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, beet puree, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes.  Test the cupcakes with a toothpick, if it comes out clean they are done.  Remove from oven and cool completely before frosting.

White Chocolate Frosting:

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces of good white chocolate (melted)
1-2 tablespoons milk or half and half

Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed.  I've learned if you are piping the frosting on the cake, thicker is better, if you add too much milk, just add a little more powdered sugar.