Dark Red Velvet Cupcakes With Cream Cheese Frosting

• For the cupcakes
• 1 cup whole-wheat flour
• 1/3 cup cacao powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup almond milk (unsweetened)
• 1/4 cup butter, melted and cooled, plus more for greasing
• 1/2 cup cane sugar
• 1 teaspoon vanilla extract
• 1/2 cup grated raw beets
• For the frosting
• 8 ounces cream cheese, room temperature
• 6 tablespoons butter, room temperature
• 2 cups powdered sugar

1. Preheat oven to 350F and either grease a cupcake tin with butter or oil or line with parchment paper baking cups.
2. In a large mixing bowl, whisk together the egg, almond milk and butter. Slowly add in the sugar and vanilla extract.
3. Sift in the flour, cacao powder, baking soda and baking powder and mix to combine. Stir in the grated beets until combined.
4. Sift in the flour, cacao powder, baking soda and baking powder and mix to combine. Stir in the grated beets until combined.
5. To make the frosting while the cupcakes cool, whisk together the cream cheese and butter until combined. Add in the powdered sugar 1/2 cup at a time, and whisk until fluffy.
6. When the cupcakes have cooled, spread about a tablespoon or two of frosting on top of each cupcake and, if desired, top with chocolate sprinkles.
7. Enjoy!

cupcakes, flour, cacao powder, baking soda, baking powder, egg, almond milk, butter, cane sugar, vanilla, beets, frosting, cream cheese, butter, powdered sugar

Taken from food52.com/recipes/78182-dark-red-velvet-cupcakes-with-cream-cheese-frosting (may not work)