If you love beets and sweets, then this is the recipe for you! Some slight modifications make these Vegan Vanilla Beetroot cupcakes healthier. Trust me, you’re going to want to try these!
Beets in a cupcake? It may sound weird but trust me, these Vegan Vanilla Beetroot Cupcakes are dang good! They are sweet, earthy, soft and just a handful of comfort. I have been wanting to incorporate beets into a dessert for a while now. I grew up always wanting my mom to make me red velvet cupcakes so naturally, I decided to incorporate this messy bright red vegetable into a cupcake to remind me of my childhood!
Beets add a ton of nutrients to whatever you are adding them to, including potassium, vitamin A, iron, and antioxidants. If you haven’t already started eating more beets, this is one way to get that goodness in! Kids will also love this recipe and have no idea you are pumping them full of vegetables! To learn how these are made, keep reading!
How to Make Vegan Vanilla Beetroot Cupcakes
Use a juicer or store-bought beet juice for the beet component in this recipe. You will need approximately two large beets for 1/2 cup of beet juice. The rest of the recipe is very straightforward. Simply combine all the dry ingredients with the wet and bake in the oven. The icing is made with coconut oil as the base. I use this method to avoid the hydrogenated oils that come from margarine or vegan butter used in traditional icing but feel free to use whatever icing you wish! A fluffy icing is formed by whipping together softened coconut oil with icing sugar, vanilla, and a splash of almond milk.
Storage: Store cupcakes in an airtight container on the counter or in the fridge for 2-3 days. If you have a warmer home the icing may melt if left out. Want to eat them later? Store in the freezer in an airtight container. Place in the fridge to thaw overnight before consuming.
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Vegan Vanilla Beetroot Cupcakes
Course: Uncategorized12
servings10
minutes20
minutesA delicious and healthier vanilla beetroot cupcake alternative
Ingredients
2 1/2 cups Unbleached All-Purpose Flour
3/4 cup Cane Sugar
1 tbsp Baking Powder
1/2 tsp Salt
1 cup Plant Milk
1 tbsp Apple Cider Vinegar
1/2 cup Beet Juice
1 tsp Pure Vanilla Extract
1/4 cup Melted Coconut Oil
- Icing:
2 cups Vegan Icing Sugar
1/2 cup Softened Coconut Oil
1 tsp Pure Vanilla Extract
2-3 Tbsp Plant Milk
Directions
- Pre-heat oven to 350 degrees Fahrenheit.
- In a small bowl combine plant milk and apple cider vinegar, set aside.
- In a large mixing bowl whisk together all the dry ingredients. Add plant milk mixture, beet juice, vanilla and melted coconut oil. Stir well.
- In a muffin tin, lined with cupcake liners, distribute batter evenly (approx. 3/4 full). Bake for 18-20 minutes or until a toothpick can be inserted and come out dry.
- Remove from the oven and let cool completely before applying the icing.
- Icing:
- Using a hand mixer, beat together softened coconut oil, vanilla, plant milk and icing sugar until light and fluffy.
- Add more icing sugar or plant milk as needed.
- Using a piping bag or spatula, generously apply icing to each individual cupcake.
- Store in a cool place to avoid melting of the icing.
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