Preheat Oven: Preheat to 350°F (175°C) and line a 12-cup muffin tin.
Mix Dry Ingredients: Whisk flour, sugar, baking soda, salt, and cocoa.
Mix Wet Ingredients: Combine almond milk, vinegar, oil, vanilla, and beet juice.
Combine and Bake: Mix wet and dry, fill liners, bake 18–20 minutes.
Make Buttercream: Beat butter and shortening, add sugar and milk, tint pink.
Frost and Decorate: Pipe frosting, top with glossy berry.
