Fudgy Vegan Beet Cupcakes
Beets are a natural food coloring, giving these cupcakes a vibrant red color without the need for artificial dyes.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1 cup Cooked beets
- 1 cup Almond milk
- 1/2 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1/4 cup Cocoa powder
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/4 cup Coconut oil
- 1/4 cup Vegan chocolate chips
- 1/4 cup Chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a blender, combine the cooked beets and almond milk until smooth.
- In a large mixing bowl, whisk together the beet mixture, maple syrup, and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the coconut oil, vegan chocolate chips, and chopped walnuts.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.