Red Velvet Cupcakes with Goat Cheese Frosting | Coop

Ingredients

• 3 medium size organic beets, washed well and dried
• ¾ C Organic Valley buttermilk
• Juice of 1 organic lemon (4 Tbsp.)
• 1 Tbsp. Spectrum Organic Distilled white vinegar
• 2 tsp. Frontier Co-op vanilla extract
• 2 C War Eagle Mills all-purpose flour
• ¼ C Frontier Co-Op bulk beet root powder
• 2 tbsp. Ghirardelli Unsweetened Cocoa
• 1 tsp. Bob’s Red Mill baking soda
• 1 tsp. kosher salt
• ½ tsp. Rumford baking powder
• ¾ C Organic Valley unsalted butter, room temp
• 1 ¾ C Wholesome granulated sugar
• 3 lg. Farmers Hen House eggs, room temp
• (2) 4 oz. Cervasi Chevre goat cheese, softened
• 8 oz. Organic Valley cream cheese, softened
• 8 Tbsp. Organic Valley unsalted butter, softened
• 6 C Wholesome powdered sugar
• 1 tsp. Frontier Co-op vanilla extract