Red Velvet Beet Cupcakes

Bag items: beets, flour, eggs, milk

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Happy Valentine’s Day!  If you’re not a huge fan of the holiday, let’s just call it a good excuse to eat something chocolatey and delicious.  I can definitely get on board with that!

These red velvet cupcakes are chocolatey, moist, and you can make the batter in one bowl!  Hard to beat the ease of it.  Speaking of beating, let’s talk about what makes these red velvet.  First, there’s the vinegar in the batter, and second is the entire cup of pureed beets in the batter!  So much healthier than artificial food coloring, plus, you get a bunch of veggies without even tasting them.  I was skeptical, when I first tried these, about not being able to taste the beets, but you honestly can’t.  In the raw batter you can taste them a little (not that I would know that from experience or anything), but once baked, you would never guess!

Let’s get started with dessert for your Valentine’s Day meal.

Prepare your beets according to these instructions, then peel and puree them.

Then start mixing up your wet ingredients:

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Add the cup of beet puree:

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Look how it changes the color of the batter!

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Add your dry ingredients, and mix everything up, then pour into a prepared muffin pan:

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So pretty!

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Bake for about 23-25 minutes, until a toothpick comes out clean.

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Top with confectioners sugar, or any favorite frosting of yours, and serve!

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Red Velvet Beet Cupcakes

Ingredients

½ c. almond milk
1 tsp apple cider vinegar
1 1/2 tsp. baking soda
2 eggs
¼ c. maple syrup
1/3 c. sugar
1/2 tsp. salt
¼ c. coconut oil, melted
1 c. beet puree (I used 4 small beets and had a tiny bit of leftover puree that I added to a smoothie the next day)
½ c. cocoa powder

1 ½ c. flour

Instructions

  • Preheat the oven to 375 degrees.
  • Combine the almond milk and vinegar; let sit for about 5 minutes.
  • Add the rest of the ingredients, first the wet (eggs through beet puree), then the dry.  Mix well.
  • Pour into a prepared muffin tin, filling each one about 3/4 of the way full.
  • Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let them cool, then sift confectioners sugar on top.

Recipe adapted from Minimalist Baker’s Fudgy Vegan Beet Cupcakes.

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One thought on “Red Velvet Beet Cupcakes

  1. Oh my goodness, this looks absolutely incredible! I picked up a bag of pre-roasted beets last week to make a quinoa salad but haven’t thought up any other uses for it – and your recipe totally fits the bill! What a creative recipe with gorgeous photos. I can’t wait to try this out 🙂

    PS: just discovered your blog and I am so obsessed with your writing and lovely photos. Keep up the amazing work and I can’t wait to see what new recipes you are devising!

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