Velvety Cocoa Beet Mini Bundt Cakes

• 6 tablespoons pure maple syrup
• 4 tablespoons unsalted butter melted
• 1/4 cup honey
• 1/4 cup olive oil
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup all purpose flour
• 6 tablespoons unsweetened cocoa powder plus more for coating pan
• 1 teaspoon baking soda
• 1/4 teaspoon coarse sea salt
• 1 cup beets grated cooked, drained of excess moisture
• powdered sugar for sprinkling, optional

1. Heat the oven to 350u0b0F. Spray your KitchenAid(R) Angel Food Cake Pan with cooking spray, then dust lightly with cocoa powder.
2. In the bowl of a KitchenAid(R) Stand Mixer fitted with the flat beater, beat the maple syrup, butter, honey and olive oil on low speed until combined. Then, beat in the egg and vanilla on low speed until just combined.
3. In a large bowl, whisk the flour, cocoa powder, baking soda and salt until well combined. Beat the dry ingredients into the wet ingredients on low speed until just combined. Finally, use a spatula to fold in the beets.
4. Spoon the batter evenly among the prepared Angel Food Cake Pan. Bake for 23 to 27 minutes until a toothpick inserted in each cake comes out clean. Cool the cakes 10 minutes in the Angel Food Cake Pan. Run the back of a butter knife along the edge of each cake, then carefully invert the pan onto a cooling rack, tap lightly and the cakes will drop out.
5. Dust the cakes with powdered sugar just before serving, if desired.

maple syrup, butter, honey, olive oil, egg, vanilla, flour, cocoa, baking soda, coarse sea salt, beets, powdered sugar

Taken from www.yummly.com/recipe/Velvety-Cocoa-Beet-Mini-Bundt-Cakes-2099161 (may not work)