1 cup puréed fresh red sugar-beets, (fresh cooked not canned)
1/3 cup coconut oil, slightly heated to pourable state
1 1/4 cup granulated organic sugar
2 teaspoons Madagascar vanilla extract
1 1/4 cup all purpose flour
1/4 teaspoon salt
2 Tablespoons natural cocoa powder ( do not use Dutch processed cocoa for this batter)
1 1/2 teaspoons baking powder
1 cup almond milk or substitute
Preheat oven to 350′ F Degrees.
In a small bowl, sift together the flour, cocoa powder, salt, and baking powder. Set aside.
In the bowl of your stand mixer, or large mixing bowl – add the beet purée.
Fitted with the whip attachment, whisk on medium high speed and slowly begin to combine the beet purée with the oil by adding the oil in slow, yet steady steam hitting the interior side of the bowl- while whipping. Continue until all the oil is incorporated. If added too fast he after will delegate. We call this ” breaking” – so take your time adding the oil.
Next, add the sugar and the vanilla extract. Beat an additional minute.
Alternate adding the flour mixture and nut milk until incorporated into the batter. Continue to beat until combined.
Divide among cupcake liners, filling them 3/4 full, and bake for 20-25 minutes or until a cake tester or toothpick comes out clean when poked in the middle.
Cool and keep airtight in cooler.
Storing airtight is an important step to retain moisture and the natural red color. Only remove 30 minutes prior to serving to frost.