Red Velvet Chocolate Beet Cupcakes

The best recipe for Red Velvet Chocolate Beet Cupcakes

Course Dessert, Kid food, Snack

Cuisine American, Gluten Free, Vegan

Prep Time 5

Baking Time 25

Total Time 30

Servings

Calories 54kcal

Cost $

Ingredients

1 medium beet
applesauce as needed
1/4 cup orange juice
1/2 cup soy or almond milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/4 cup coconut oil melted
1 teaspoon vanilla
1 cup + 1 tablespoon whole wheat pastry flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
pinch sea salt

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Instructions

Preheat oven to 350 degrees. Spray a mini-muffin tin with cooking spray or line with liners, set aside.
Wash, peel and cube beet. Add chopped beet to a small pan of boiling water. Cook until tender, drain and set aside.
When beet is cooled, add to a food processor with orange juice. Puree until consistency of applesauce.
Measure out 1 cup of beet puree and add to a medium sized bowl.
(If you fall short of 1 cup, add applesauce to make up the difference. I ended up using about 2 tablespoons of applesauce.)
Meanwhile, in a small bowl, mix together soy milk and apple cider vinegar. Set aside. The mixture will curdle. Don’t worry, this is normal!
Add soy milk mixture, melted coconut oil, sugar and vanilla to beet puree. Whisk until frothy.
In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, cinnamon and pinch of sea salt.
Add wet ingredients to dry ingredients. Using an electric mixer mix until combined.
Fill muffin cups until 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Dust with powdered sugar if desired and enjoy :)

Notes

This recipe made about 30 mini cupcakes. It probably would have made a few more if I didn’t eat so much of the batter! That’s the great thing about vegan baking…raw batter is safe for consumption! Increase baking time to 25-30 minutes for regular sized cupcakes :)

Nutrition