Ingredients:3/4 cup beet puree3/4 cup sugar3/4 cup flour1/2 cup dutch process cocoa (I used Guittard’s Cocoa Rouge)1/2 cup canola oil1/4 cup milk1 teaspoon plain yogurt1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon balsamic vinegar1/4 teaspoon salt2 eggs, at room temperatureroux frostingDirections:Preheat oven to 350. Grease or line 12 wells in a cupcake pan. Whisk together the dry