Yields: 1 dozen cupcakes
2 medium beets
1/4 cup water
1 1/2 cups whole wheat pastry flour
1/2 cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cups evaporated cane sugar
1/2 cup almond milk
1/4 cup safflower oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
Pre-heat oven to 350 degrees Fahrenheit and line standard 12-cup muffin tin with liners.
Peel the beets and chop them into small chunks.
Boil in 1/4 cup of water for 15–20 minutes, or until tender. Cool slightly.
Using a blender, puree the beets with the cooking liquid. Set aside.
In a large bowl, whisk together the flour, cocoa, baking soda, and salt. In a medium bowl, whisk together the sugar, almond milk, oil, vinegar, and vanilla.
Gradually mix the wet ingredients into the dry ingredients. Blend to combine.
Add in the beet puree and blend to incorporate all ingredients.
Distribute batter evenly into the 12 baking cups.
Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean.
Remove cupcakes from the oven and let cool in tin on a cooling rack before removing. Enjoy!