Vegan beetroot cupcakes

Ingredients

2 medium beetroots, or 1 large
1 C vanilla almond milk
1 tsp apple cider vinegar
3/4 C raw sugar
1/4 C melted coconut oil or vegetable oil
2 tsp vanilla extract
1 C + 1 Tbsp flour
1/2 C cocoa powder
1 tsp baking soda
1/2 tsp baking powder
pinch salt

ICING
coconut cream and maple syrup

Summary

Totally fudgy, fully accessible and with an excellent coconut cream icing.  Take these to the office meeting on Monday, they’ll be a hit.

 

Vegan beetroot cupcakes

Preheat oven to 180˚C. Wash beetroots and roast in the oven (approx 1 hour) drizzled with a little oil and wrapped in foil. When tender, pop them in the fridge to cool. Once you can handle them, grate them up or puree them in a blender.

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 and beetroot and beat till foamy. Combine the flour, cocoa, baking soda, baking powder, and salt and sift into the wet ingredients. Mix well.

Pour batter into lined muffin pans, and bake for 20-25mins. A toothpick should come out clean. Cool on a rack and top with a dusting of cocoa… or this simple COCONUT CREAM ICING:  Whisk or beat some coconut cream in a mixer, until it thickens. Add a dash of maple syrup and vanilla extract and beat a little more. A bit of beetroot juice from the roasting will make the icing a nice shade of pink! (purple might take a some blueberries or some food colouring). 

It won’t be a really thick icing, but I loved this combo – let us know what you think if you give these a shot.

 

*Originally made to celebrate the Purple Day For Epilepsy campaign by CERES Fair Food friend and Tamil Feast co-founder, Dori Ellington!  Thanks for bringing these over to the warehouse crew that day (a few years ago now!) and for sharing this much-loved recipe.