Cardinal Cupcakes

1-1/2 cups vegetable shortening
3 cups granulated sugar
5 eggs
1 cup buttermilk
1 cup beet juice
1 tsp vanilla
3 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
¼ tsp cayenne powder
2 cups Crimson Fire!, grated
frosting

Preheat oven to 350° F.

Line cupcake pan with papers.

Cream together shortening and sugar until light and fluffy. Add eggs, beating until fluffy. Slowly add buttermilk, beet juice and vanilla, mixing thoroughly.

Combine flour, baking powder, and salt. Add to creamed mixture and fully incorporate all ingredients. Stir in cheese.

Spoon batter into lined cupcake pan, about 3/4 full.

Bake in preheated oven for about 18-20 minutes. Cool completely on wire rack. Frost as desired.

Makes about 3 dozen.