Since beets go so well with dark chocolate, I have been wanting to include them in my dessert. No previous recipes that I had seen were vegan. I knew I would have to experiment. Consider this as your official beet warning if you’ve never been warned before. They are messy.
Roasted beets become soft and juicier and are perfect for adding to baked goods like cupcakes. They don’t have an offensive taste and provide a lot of moisture and nutrients.
This does not mean that you should replace beets with cupcakes. You can eat beets with an occasional cupcake. Although I tried to change this information, the health food gods refused to move. I will keep trying for both of us.
What you should know about cupcakes
- One bowl is required
- You’re a vegan
- You don’t even need to add frosting
- These are rich, moist, and cakey
- These are addictive and fudgy.
- The taste is not like beets
- No way!
Ingredients
- You’ll need one medium beet (you will need 1/2 cup pureed according to the original recipe).
- Use 1 cup of unsweetened vanilla almond milk (at room temperature if you are using coconut oil).
- White or apple cider vinegar, 1 tsp
- 3/4 cup raw turbinado OR granulated sugar
- 1/4 cup avocado or melted coconut oil
- 2 tsp pure vanilla extract
- Use 1 cup of unbleached, whole-wheat flour for the pastry or all-purpose flour.
- Add more cocoa powder for topping.
- 1 tsp of baking soda
- Baking powder, 1/2 tsp
- One pinch of salt
Instructions
- Preheat the oven to 375°F (190°C), remove the beet stem and the majority of the roots, then scrub and rinse them under water until they are clean.
- Wrap the beets in foil. Drizzle on some olive oil or avocado oil. Wrap tightly and roast them for an hour or until they are tender. The beets should be soft. Set them in the refrigerator (in a small bowl to catch any juices) and bring them to room temperature.
- After cooling, finely grate or puree the beets in a small mixer. Add orange juice or water to help with mixing. Set aside 1/2 cup (amount according to the original recipe // adjust for varying batch sizes). Save the rest to make beet hummus.
- Line a muffin tin with paper liners.
- In a large bowl, whisk together the almond milk and vinegar. Set aside for a couple of minutes so that it can curdle. Add the vanilla extract, sugar, oil, and 1/2 cup of beets. (Amounts are as written in the original recipe; adjust if changing batch size). Beat until foamy.
- Then, using a mixer, mix the dry ingredients with the cocoa powder and baking powder. Beat until there are no large lumps.
- Pour the batter into the liners and fill them 3/4 full. Bake for 22-25 minutes at 375 degrees F (190 C) or until toothpicks inserted in the middle come out clean. Let cool on a cooling rack. Do not unwrap the cookies, as they will stick to the paper.
- Once cooled, dust the chocolate with cocoa powder. Store in an airtight container to keep it fresh.
