Vegan Beet Strawberry Cupcakes
Ingredients
The cupcakes
-
1
cup
coconut milk beverage
-
1
tsp
white vinegar
-
½
cup
raw sugar
-
¼
cup
melted coconut or avocado oil
-
¼
cup
beet purée
-
2
tsp
pure vanilla extract
-
1½
cups
unbleached all-purpose or whole-wheat pastry flour
-
¾
tsp
baking soda
-
½
tsp
baking powder
-
¼
tsp
salt
-
½
cup
chopped fresh strawberries
The frosting
-
½
cup
non-dairy butter
-
2-2½
cups
powdered sugar
-
1
Tbsp
beet purée (optional)
-
½
tsp
vanilla extract
-
1
splash
coconut or almond milk
Instructions
- Preheat the oven to 350°F (176°C) and line a muffin tin with liners.
- Whisk together the coconut milk and vinegar in a large bowl and let it curdle.
- Add the sugar, oil, and vanilla to the milk mixture and beat until foamy.
- Mix in the beet purée and beat again.
- Sift the flour, baking soda, baking powder, and salt over the wet ingredients and mix until smooth.
- Fold in the chopped strawberries.
- Scoop the batter into the muffin tin, filling each cup ¾ full.
- Bake for 28-32 minutes until golden and a toothpick comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring to a cooling rack.
- While cooling, prepare the frosting by beating the non-dairy butter until fluffy, then gradually add powdered sugar until desired thickness is reached.
- Mix in vanilla and beet purée for color, adjusting with milk or more sugar as needed.
- Frost the cooled cupcakes and store in an airtight container.
Nutrition Facts (estimated)
Servings
12
Calories
247
Total fat
13g
Total carbohydrates
32g
Total protein
2.1g
Sodium
230mg
Cholesterol
0mg
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