Chocolate Beetroot Cupcakes
Updated: May 9, 2019
A rich, vegan cupcake recipe (you won't taste the beets!) from Minimalist Baker
In this recipe beets add moisture as well as nutrition. Beets are packed with nutrients: vitamin B6, vitamin C, folate, iron, manganese, potassium and copper. Beets are also a rich source of phytonutrients, including carotenoids, phenolic acids, and betalains. These phytonutrients give beets powerful antioxidant, anti-inflammatory and anticancer properties.
Makes 10 cupcakes
1-2 medium beets (1/2 cup puréed)
1 cup unsweetened vanilla almond milk
1 tsp apple cider vinegar
3/4 cup coconut sugar
1/4 cup melted coconut oil
2 tsp pure vanilla extract
1 cup + 1 tbsp unbleached pastry flour or gluten-free flour blend
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
Pinch of salt
Preheat oven to 375°F. Wash beets. Remove the stem, but not the skin.
Wrap beets in foil and roast for one hour or until a knife can be inserted without resistance. Beets should be tender. Set in the fridge to cool to room temperature.
Once cooled, peel skin off the beets and purée in a food processor or blender (add a dash of water or orange juice to encourage mixing, if needed). Measure out a 1/2 cup of beet purée and set aside.
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 of beet purée and beat until foamy with a hand-held or standing mixer.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing. Beat until no large lumps remain.
Line a muffin pan with paper liners. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a cooling rack and let cool completely. If you try to take the liner off them when warm they'll stick to the liner.
Once cooled, dust the tops with a little extra cocoa powder.