Fudgy Beet Cupcakes
Now here's a really great recipe that will get even your 8 year old to eat a beet! fudgy vegan cupcakes with pureed roasted beets and cocoa powder...and it only takes one bowl to make!
Ingredients
- 1 each medium beet
- 1 cup unsweetened vanilla almond milk
- 1 tsp white or apple cider vinegar
- 3/4 cup raw turbinado OR granulated sugar
- 1/4 cup avocado or melted coconut oil
- 2 tsp pure vanilla extract
- 1 heaping cup whole-wheat pastry flour or unbleached all-purpose flour
- 1/2 cup unsweetened cocoa powder plus more for topping
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
Instructions
- Preheat oven to 375 degrees F remove the stem and most of the root from your beets, scrub or peel and wash them under water until clean.
- Wrap beet(s) in foil, drizzle on a bit of olive or avo oil, wrap tightly, and roast for one hour or until tender. Set in a bowl in the frideg to cool to room temperature.
- Once cooled, either finely grate or puree beets in a small blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside. Reserve the rest for things like beet hummus!
- Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
- Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
- Pour batter into greased muffin tins filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
- Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
Notes
Recipe and photos from the minimalistbaker.com
Tried this recipe?Let us know how it was!