These fudgy vegan cupcakes are made with pureed roasted beets and dusted with cocoa powder. You’d never know there are beets in them! Feel free to substitute the dusting of cocoa powder for your favourite cupcake icing.
Yield: Makes 1 dozen
- 1 medium beet or ½ cup beet puree
- 1 cup unsweetened vanilla almond milk or other dairy free milk of your liking
- 1 tsp white or apple cider vinegar
- 3/4 cup granulated sugar
- 1/4 cup 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 a bit more for topping)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- Preheat the oven to 375°F (190°C), remove the stem and most of the root from your beet, and scrub and wash it under water until clean.
- Drizzle a bit of oil on the beet, wrap it tightly in foil, and roast for one hour or until a knife inserted falls out without resistance. It should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
- Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside. Reserve the rest for another recipe like beet hummus!
- Line a muffin pan with paper liners.
- 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 liners, filling 3/4 of the way full. Bake at 375°F for 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.