In a food processor, use the S-blade to process beets. Scrape down the sides and keep pulsing until fully pureed.

Preheat oven to 350 degrees Fahrenheit. Spray jumbo muffin pans with non-stick spray or place paper liners inside.

In a stand mixer, beat margarine and sugar until light and fluffy.

Add vanilla and eggs and beat two to three minutes. Scrape down sides halfway and keep mixing until smooth.

Add pureed beets to mixer and mix until smooth.

In a measuring cup, combine flours, cocoa, baking powder and soda, salt and cinnamon. Mix with a fork.

Add half of the dry mix and half the milk to the mixer, and mix until incorporated. Add remaining flour mixture and milk, and mix until smooth. Scrape down sides of bowl, and mix briefly.

Use a half-cup measuring cup to fill muffin tins. Bake for 18 minutes, or just until tops spring back when lightly pressed (check a minute or two early; it’s better to very slightly under-bake than overbake these cupcakes).

In a large cup or small bowl, mix all glaze ingredients until thick, but pourable and spreadable. You may have to add a few drops water to thin, or more powdered sugar to thicken.

When cupcakes have cooled, spread glaze over tops, and stick a beet chip into the center before it hardens. You can also crumble the beet chips over the top for a totally different effect (less height, more coverage!). Oh, the choices we bakers have to make.