Fudgy Vegan Beet Cupcakes

To get started, preheat the oven to 375°F. Wash one large beet and cut off the stem and the root. Drizzle some melted coconut oil over it. Wrap tightly in aluminum foil or place in a roasting pan, partially covered. Roast for about an hour, or until you can stick a knife in it without any resistance.

Let the beet cool for a few minutes, then put in a blender. Add a little bit of water and blend until you have a nice puree, adding more water as necessary. Measure out 1/2 a cup and set it aside.

In a bowl, whisk together 1 cup of unsweetened vanilla almond milk and 1 tsp of apple cider vinegar. Let it sit for a few minutes and you will end up with a vegan buttermilk.

Line a muffin pan with paper liners.

Add the granulated sugar, melted coconut oil, vanilla extract, and the beet puree to the buttermilk mixture. Beat until foamy with a whisk or beaters.

Slowly add in flour, unsweetened cocoa powder, baking soda, baking powder, and the pinch of salt to the wet ingredients mixture. Use beaters to mix everything together to ensure there are no lumps.

Last step is to pour the batter into the paper liners, but only 3/4 of the way full. Bake for 22-25 minutes. Let them cool before peeling liners off or icing them.

Make vanilla frosting by using powdered sugar and a little bit of So Delicious Coconut Creamer (either the original or vanilla flavor) and beating until you have the consistency you want. Pipe or spread on top. You can also dust cocoa powder or powdered sugar on top if you don’t want to frost them or top with rose petals for a nice pop of color.

You can easily make this recipe gluten free if you like. I would recommend a more neutral flour like brown rice flour or garbanzo bean flour, and mix in a little bit of coconut flour to thicken it.