Fudgy Beet Cupcakes

Preheat oven to 375 degrees F remove the stem and most of the root from your beets, scrub or peel and wash them under water until clean.

Wrap beet(s) in foil, drizzle on a bit of olive or avo oil, wrap tightly, and roast for one hour or until tender. Set in a bowl in the frideg to cool to room temperature.

Once cooled, either finely grate or puree beets in a small blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside. Reserve the rest for things like beet hummus!

Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.

Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into greased muffin tins filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.

Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.