Take a large mixing bowl and add 1/4 cup canola oil, 1 cup applesauce and 1/3 cup beet puree or fresh beet juice to it. Now, whisk all the three ingredients together.
Grab another mixing bowl and place 1 and 1/2 cups whole-wheat flour and 2 teaspoons baking powder in it. Now, gradually stir the flour mixture into the applesauce-mixture. Mix both of the mixtures properly.
Pick up six muffin cups and line them in a muffin tin. Now, spoon the batter into the muffin cups to three-quarters full.
Place the cupcakes in the 350 degrees Foreign Height pre heat oven and bake them for approximately 25 to 30 minutes, or until a toothpick inserted comes out clean.
Take out the cupcakes from oven and transfer them to a wire rack until cool completely.
Meanwhile, take the bowl of a food processor and add one-cup of low-fat cottage cheese to it. Process the cottage cheese for almost 30 seconds or until smooth. Place this frosting in your refrigerator until your cupcakes cool thoroughly.
Red Velvet Pupcakes are ready, frost them properly and serve.