If you haven’t been previously warned about beets, consider this your official warning. They. Are. Messy. Especially after going all soft and gooey in the oven. But that’s exactly what makes them so perfect for adding to things like cupcakes – they don’t have a particularly strong flavour, they add a ton of moisture to baked goods, and best of all, they’re chock full of nutrients.
Loaded with vitamins A, B and C, beetroots are also high in fibre, manganese, folate and are a rare source of phytonutrients called betalains, which have been shown to have antioxidant, anti-inflammatory, and detoxification qualities.
All of that goodness inside these cupcakes? Who would’ve thought?
Fudgy vegan cupcakes with pureed roasted beetroots and a dusting of cocoa powder.
Makes 10 cupcakes
- 2 medium beets
- 1 cup almond milk
- 1 tsp apple cider vinegar
- ¾ cup organic brown sugar or sugar alternative
- ¼ cup melted coconut oil
- 2 tsp pure vanilla extract
- 1 cup + 1 heaping Tbsp unbleached flour or gluten-free alternative
- ½ cup cacao powder + more for dusting
- 1 tsp baking soda
- ½ tsp baking powder
- pinch salt
- Preheat oven to 190°C.
- Remove stem and root from beets, scrub and wash clean.
- Drizzle on a bit of coconut oil and roast for at least one hour until tender. Let cool to room temperature.
- Once cooled, finely grate or purée beets. Measure out ½ cup and set aside.
- Line a muffin pan with paper liners.
- Whisk almond milk and vinegar in a large bowl, then set aside for a few minutes to curdle. Add sugar, oil, vanilla and ½ cup beets and beat until foamy.
- Sift together flour, cocoa powder, baking soda, baking powder and salt and slowly add to the wet mixture, stirring as you go. Beat until no large lumps remain.
- Pour batter into liners, filling them ¾ of the way. Bake for 22-25 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and let cool.
- Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
Adapted from Minimalist Baker.