Recipe Overview

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Beet Cupcakes


Rate This: (6 ratings)
Recipe By:   maiah03
Recipe Category:   Desserts
Related Story:   See Story


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Recipe Details
  •  Recipe Key Info

    Difficulty:

    Medium

    Cook Method:

    Baking

    Yield:

    16 Servings

    Prep Time:

    0 hr 30 mins

    Cook Time:

    0 hr 22 mins

    Ready In:

    0 hr 52 mins




    Additional Info

    Category:


    Desserts

    Main Ingredient:


    Vegetables

    Special Diet:


    Egg Free  Lactose Free  Vegan 

    Recipe Tags:


    beets chocolate unique flavor vegan dessert baked beets


    NOTE:


    Personal Creation


  • Ingredients


    2 beets, medium
    2/3 cup raw cane sugar
    2/3 cup packed dark brown sugar
    1/2 cup vegetable oil
    2 tbsp. ground flax meal
    6 tbsp. water
    2 1/2 cups all-purpose flour
    2 tsp. baking powder
    1 tsp. cinnamon
    3/4 tsp. ginger
    1/2 tsp. baking soda
    1/4 tsp. allspice
    1/4 tsp. salt
    1/2 cup soymilk
    1 cup nondairy butter (I use Earth Balance Vegan Buttery Sticks)
    1/4 cup unsweetened cocoa
    1 tsp. vanilla
    4 cups sifted powdered sugar
    1/4 cup soymilk
    3/4 cup nondairy chocolate chips, melted





    Directions


    1. Preheat the oven to 350F, and line muffin tins with paper liners
    2. Peel and grate the 2 beets, set aside.
    3. Combine sugars, oil, flax and water in a mixing bowl and beat well.
    4. Add beets, continuing to beat.
    5. Sift together flour, baking powder, cinnamon, ginger, baking soda, allspice and salt, then add to the above wet ingredients, alternating between the flour mix and the soymilk.
    6. Pour into muffin tins, filling each one 3/4 full, and bake 20-25 minutes or until an inserted toothpick comes out clean.
    7. For the frosting: Beat the vegan buttery sticks and vanilla, and add the cocoa and powdered sugar gradually. Add the soymilk until the desired consistency is reached, adding a little more than 1/4 cup if necessary.
    8. Optional: Melt 3/4 cup of nondairy chocolate, and spoon a thin layer over each cooled cupcake before decorating with the chocolate buttercream frosting as desired. Garnish with chocolate shavings for additional appeal.





    Chef's Note & Story

    Any brand soymilk or almond, rice, etc milk will do (I use unsweetened vanilla almond milk).



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Name: Maiah Albi
Web: http://maiahintexas.blogspot.com/
About: I'm from Eugene, Oregon. I love baking, running, and yoga. I'm especially interested in vegan baking/cooking.


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