Red Velvet Beet Cupcakes

2 scoops Revive Beets + Roots

1¼ all-purpose flour

1 large egg

1½ teaspoon baking powder

1/4 lemon juice

1 tablespoon cocoa powder

1/4 teaspoon salt

1 cup sugar

1½ teaspoon vanilla extract

1/3 cup cooking oil

¾ cup almond milk

  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 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.