Who's tired of root vegetables in March? Not us! Take your beets and finely grate them up for red velvet cupcakes, then top with a frosting of your choice or follow our lead and use a cream cheese frosting that's been pinked up with finely-grated beet.
Preheat oven to 375. Whisk 2 eggs with 1/4 cup of oil, 2/3 cup of milk and 2/3 cup of maple syrup. Stir together the following dry ingredients: 1 cup of whole wheat flour, 1 cup of white flour, 1/4 cup of unsweetened cocoa powder, 1/2 tsp of salt, and 2 tsp of baking powder. Add everything together, and then stir in ~1 cup of finely grated beets (this is most of a large beet, or one and a half medium beets).
Use paper muffin cups or bits of parchment paper in a muffin tin, or if you are going the cake the direction oil and flour a bundt cake pan (you can use any baking dish, but bundt pans are nice for wet heavy batters because the hole in the center of the pan ensures more even cooking throughout the cake). Pour in the batter and cook for 15 minutes for cupcakes and 25 minutes for a cake, then start testing for doneness. Remove from oven when a toothpick comes out free of crumbs, then let cool on a wire rack. When cool, frost and enjoy!