Vegan Red Velvet Cupcakes

I made these for Valentine's day but really they're delicious any time of the year. Mine didn't turn out as red as I woulda liked and I think it's because I used actual beets instead of a beet powder but not sure. I definitely want to make these again with the powder and see how they turn out.

Serving size: 12 muffins

What you need:

• 2 cooked beets
• 1 cup sweetened or unsweetened almond milk
• 3/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 cup whole wheat flour + 1 tablespoon
• 1/2 cup of cacao powder
• 1 teaspoon baking soda
• 1 teaspoon lemon juice
• salt

What you need to do:

1. Preheat over to 375 
2. Grease a muffin tin
3. Puree your beets in a food processor 
4. Whisk together almond milk and lemon juice
5. Add in sugar, coconut oil, vanilla extract and beets
6. In a separate bowl add the flour, cacao powder, baking soda and salt and mix together
7. Mix the wet with the dry ingredients
8. Add your mix to the greased muffin tray
9. Bake around 23 minutes or until a toothpick comes out clean
10. Let cool around 10ish minutes
11. You can make a quick icing out of confectioners sugar and water! (I used Swerve's confectioners sugar!)
12. YUMMMMM