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Preheat oven to 350 degrees. Brush muffin tin with butter or grapeseed oil..
Sift dry ingredients together in a large bowl..
In another bowl, combine the eggs and buttermilk. Mix in sour cream, mixing only until streaks being to disappear. Stir in the melted butter, with mixer running, until just combined. Add beets and gently fold into the batter. Fill each cupcake only halfway..
Bake 20-30 minutes or until top springs back when touched..
To assemble sundaes: Split warm cupcake in half. Arrange the bottom layer of the cake in a serving dish. Place scoop of vanilla bean ice cream on bottom layer. Cover ice cream with top layer of cake. Ladle 2 ounces of hot sauce over the top and serve with a dollop of whipped cream..
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