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‘Little Devil’ Cupcakes

by Flying Biscuit Café

2 cups whole-wheat flour
1 cup sugar
1/2 cup cocoa powder
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. flaxseeds
1/3 cup water
1 cup diced cooked beets
1 cup water
1/3 cup canola oil
2 tsp. apple-cider vinegar
2 tsp. vanilla extract

• Preheat the oven to 350°F. Prepare a muffin pan with 8 cupcake liners.
• Place the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl and stir with a wire whisk until well combined.
• Place the flaxseeds in a dry blender and grind into a powder. Add 1/3 cup of the water and blend for approximately 30 seconds, or until a gummy mixture is achieved. Add the beets, the remaining water, the canola oil, vinegar, and vanilla extract and process for approximately 1 to 2 minutes, or until frothy and well blended. Pour into the flour mixture and mix just until evenly moistened.
• Quickly spoon into the muffin pan. Bake for approximately 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for at least 30 minutes before serving. When completely cool, frost with Fudgie Frosting (see recipe).
• To store, tightly cover the frosted cupcakes and place in the refrigerator.

Makes approximately 1 dozen cupcakes