A different and healthier version of a classic cupcake.
The beets make for very fudge like cupcakes.
INGREDIENTS FOR 12 CUPCAKES
1/2 cup roasted red beet puree
1 cup unsweetened almond milk
1 tsp white or lemon juice vinegar
3/4 cup granulated sugar
1/4 cup corn oil
2 tsp pure vanilla extract
1 cup unbleached all-purpose flour
1/2 cup unsweetened organic cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Preheat oven to 375°F.
Line a muffin pan with 12 paper liners.
Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes.
Add the sugar, oil, vanilla extract, and cup beets and beat throughly.
Add the flour, cocoa powder, baking soda, baking powder, and salt while mixing by hand or with a mixer.
Do not over beat.
Pour batter into liners.
Bake 20 minutes.
Transfer to a cooling rack and let cool completely.