Fudgy Vegan Beet Cupcakes
 
Prep time
Cook time
Total time
 
These Fudgy Vegan Beet Cupcakes are seriously chocolately and super duper moist. No milk, no eggs, just...beets? Yes and it's amazing!
Author:
Recipe type: Confection
Serves: 12 cupcakes
Ingredients
  • 1 large beet (or 2 medium beets)
  • 1 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • ¾ cup granulated sugar
  • ¼ cup melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1tbsp all purpose flour
  • scant ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • pinch of salt
  • 2 cups powdered sugar
  • a few tbsp So Delicious coconut creamer
Instructions
  1. To get started, preheat the oven to 375 degrees. Wash one large beet and cut off the stem and the root. Drizzle some melted coconut oil over it. Wrap tightly in aluminum foil or place in a roasting pan, partially covered. Roast for about an hour, or until you can stick a knife in it without any resistance.
  2. Let the beet cool for a few minutes, then put in a blender. Add a little bit of water and blend until you have a nice puree, adding more water as necessary. Measure out ½ a cup and set it aside.
  3. In a bowl, whisk together 1 cup of unsweetened vanilla almond milk and 1 tsp of apple cider vinegar. Let it sit for a few minutes and you will end up with a vegan buttermilk.
  4. Line a muffin pan with paper liners.
  5. Add ¾ cup granulated sugar, ¼ cup melted coconut oil, 2 tsp pure vanilla extract, and the beet puree to the buttermilk mixture. Beat until foamy with a whisk or beaters.
  6. Slowly add in 1 cup + 1 tbsp of all purpose flour, a scant ½ cup of unsweetened cocoa powder, 1 tsp baking soda, ½ tsp baking powder, and a pinch of salt to the wet ingredients mixture. Use beaters to mix everything together to ensure there are no lumps.
  7. Last step is to pour the batter into the paper liners, but only ¾ of the way full. Bake in oven at 375 degrees for 22-25 minutes. Let them cool before peeling liners off or icing them.
  8. Make vanilla frosting by using 2 cups of powdered sugar and a little bit of So Delicious Coconut Creamer (either the original or vanilla flavor) and beating until you have the consistency you want. Pipe or spread on top. You can also dust cocoa powder or powdered sugar on top if you don't want to frost them or top with rose petals for a nice pop of color.
  9. You can easily make this recipe gluten free if you like. I would recommend a more neutral flour like brown rice flour or garbanzo bean flour, and mix in a little bit of coconut flour to thicken it.
Recipe by Compassionate Women at http://compassionatewomen.org/fudgy-vegan-beet-cupcakes/