This is an amazing recipe. Very light and moist. I made it this week when my neighbour brought me a bag of beets from his garden. Too many for me so I "returned" some of them. didn't have yogurt so just left it out.

Ingredients:
3/4 cup beet puree
3/4 cup sugar
3/4 cup All purpose flour
1/2 cup cocoa powder
1/2 cup canola oil
1/4 cup milk
1 teaspoon plain yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
2 eggs, at room temperature



Directions:
Preheat oven to 350. Grease or line 12 wells in a cupcake pan. Whisk together the dry ingredients. Set aside. Mix together the oil, yogurt, beet puree, vinegar, milk and eggs. Slowly add the dry ingredients. Mix thoroughly. Fill 2/3 of the way full. Bake for 15 minutes or until a toothpick in the center of the center cupcake comes out clean. Cool on a wire rack before icing.