Red Velvet Beet Cupcakes

2 scoops Revive Beets + Roots

1¼ all-purpose flour

2 large eggs

1½ teaspoon baking powder

1/4 cup lemon juice

4 teaspoons cocoa powder

1/4 teaspoon salt

1 cup sugar

1½ teaspoon vanilla extract

1/3 cup cooking oil

¾ cup almond milk or buttermilk

1. Preheat oven to 400°F
2. Stir together the flour, baking powder, Revive Beets + Roots, cocoa powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in lemon juice, almond milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.

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