Natural Red Velvet Cupcakes
User Reviews
3
3 reviews
Average
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Prep Time
1 hr
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Total Time
1 hr
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Servings
24 mini cupcakes + 3 regular sized cupcakes, or 12-14 regular sized cupcakes.
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Course
Dessert, Baked Goods
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Cuisine
Vegan
Natural Red Velvet Cupcakes
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Recipe adapted from My Diverse Kitchen
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Ingredients
For the cupcakes
- beet boiled until tender, then pureed, 3/4 cup freshly pureed
- oil I used coconut, 1/3 cup
- sugar 1 1/4 cup
- vanilla extract 1 1/2 tsp
- flour 1 1/4 cup
- salt 1/4 tsp
- cocoa powder NOT dutch processed, natural, 1 1/2 tbsp
- baking powder 1 1/2 tsp
- almond milk or other milk alternative, 1 cup
For the icing
- Earth Balance 1/4 cup
- vegan cream cheese 1 cup
- icing sugar 1 to 1 1/2 cups
- vanilla extract a splash
Instructions
- Preheat oven to 350F.
- Mix the beet puree and oil until incorporated.
- Add sugar, vanilla extract.
- In a bowl, sift together flour, cocoa powder, salt, and baking powder.
- Alternate adding the flour mixture and milk until incorporated into the batter.
- Divide among cupcake liners, filling them 3/4 full, and bake for 15-20 minutes (for mini cupcakes) and 20-25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.
- To make the cream cheese icing, whip together all ingredients (add the icing sugar 1/2 cup at a time until it reaches your desired consistency)
- Pipe onto cupcakes as desired. The beetroot may discolour the frosting if left for too long, so if you are piping this ahead of time, do not do so more than 24 hours ahead of time.
- Keep the cupcakes in the fridge and let sit at room temp at least 30 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
3
3 reviews
Average
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