Whole Wheat Turkish Delight Cupcakes
[Vegan]

To Make the Cupcakes:

1. Preheat the oven to 340°F and line a muffin tray with cupcake papers.
2. Sift both flours, baking powder, and cacao into a large bowl. Add the sugar and salt and gently stir to combine.
3. In a food processor, blend together the roasted beets and 1/2 cup almond or soy milk, until smooth.
4. Add the vanilla, maple syrup, and olive oil and pulse briefly.
5. Fold the wet ingredients and the second half of almond/soy milk into the dry ingredients until just combined. Fold in the chocolate chips.
6. Spoon the mixture into the cake moulds to 3/4 full.
7. Bake for 20 minutes, or until the cake springs back to the touch.
8. Allow to cool completely.

To Make the Frosting:

1. Blend ingredients until smooth. This may take a while.
2. Pour the mixture into a bowl and place in the freezer for 10 minutes.
3. Remove from freezer and whip for 2 minutes or so.
4. Return to freezer for another 5-10 minutes.
5. Whip again. Repeat until soft folds appear and the mixture can be spooned in to a piping back.
6. Pipe frosting on to completely cooled cakes and serve.