Beet Red Velvet Cupcakes

Makes 12 cupcakes and one 9-inch round or probably 24 cupcakes.

Preheat oven to 350 F.

Puree these wet ingredients with a stick blender, food processor or stand blender:

1 cup of roasted red beets

1/4 cup of olive oil

1/4 cup lemon juice

3/4 cup buttermilk

1 tsp vanilla

1 tsp almond extract

1 stick of butter, melted

4 eggs

Sift together these dry ingredients:

2 1/4 cups sifted AP flour

1 1/2 cups of sugar

1/4 cup cornstarch

3/4 cup non-Dutched cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Add the dry to the wet and beat until just smooth. Spoon into cupcake liners or divide between rounds.

Bake for 15 - 20 min until toothpick comes out clean. Cupcakes took 19 min. Frost with cream cheese or gravy frosting.

Hybrid of this and this.