Preheat oven to 350 degrees.  Line muffin tins with baking liners.

Place the beets plus 1 T. of liquid from the beets in a small sauce pan over low heat.  Basically you want to just warm the beets.  Puree the beets with an immersion blender until smooth.  Set aside to cool.

Combine the milk and apple cider in a small bowl and set aside to curdle.

Using a batter bowl blend the sugars with the applesauce, beet puree, lemon juice, vanilla extract and curdled milk.

Place the Ener-G Egg Replacer and water into a small bowl and whisk until foamy.  Fold in with the wet ingredients.

Next add the spelt flour, oat flour, cocoa powder, salt, baking powder and baking soda into a separate bowl and mix well.  Pour the dry ingredients in with the wet ingredients and stir until well blended.  Add the chocolate chips if desired and mix well.

Using a ladle fill the baking liners ¾ of the way full.  Bake for 20 minutes or until the center of cupcake bounces bake.  Remove from oven and place on a wire rack until cool.

Prepare the vanilla icing once the cupcakes are completely cooled.  Using a small bowl add the powdered sugar, unsweetened vanilla almond milk and the vanilla.  Stir well until thick and creamy frosting appears.  Frost cupcakes and garnish with sugar sprinkles if desired.