How long does chocolate beet cupcakes [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make chocolate beet cupcakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is chocolate beet cupcakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chocolate beet cupcakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is chocolate beet cupcakes [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

14.1K Views 11 months ago

Chocolate Beet Cupcakes
[Vegan]

TE By: The Natural Epicurean

Author Bio

The Natural Epicurean Academy of Culinary Arts (NEACA) is the premier educational institution where culinary... Read More

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Chocolate Beet Cupcakes

Dairy Free

Vegan

These vegan cupcakes, from culinary school Natural Epicurean, take the g out of guilt. With beets as the main ingredient, you can get your chocolate fix and your vitamins. Beets are high in potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, and folic acid.

Ingredients You Need for Chocolate Beet Cupcakes [Vegan]

2 medium beets
1⁄4 cup water
1 1⁄2 cups whole wheat pastry flour
1⁄2 cup cocoa powder
2 teaspoons baking soda
1⁄4 teaspoon salt
3⁄4 cup evaporated cane sugar
1⁄2 cup almond milk
1⁄4 cup safflower oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

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How to Prepare Chocolate Beet Cupcakes [Vegan]

Pre-heat oven to 350°F
Line standard 12-cup muffin tin with liners
Peel the beets and chop them into small chunks.
Boil in 1⁄4 cup of water for 15-20 minutes, or until tender. Cool slightly.
Puree the beets with the cooking liquid. Set aside.
In a large bowl whisk together the flour, cocoa, baking soda and salt.
In a medium bowl whisk together the sugar, almond milk, oil, vinegar and vanilla.
Gradually mix the wet ingredients into the dry ingredients. Blend to combine.
Add in the beet puree and blend to incorporate all ingredients.
Using a 2 ounce scooper portion out batter to distribute evenly into the 12 cupcake lined  cups.
Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out  clean.
Remove cupcakes from the oven and allow to cool in tin on a cooling rack before  removing from tin
Top with vegan chocolate ganache.

Notes

Store in airtight container at room temp for up to 3 days.

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Comments:

Nancye says:

June 25, 2014 at 12:15 am

Could you please tell me what evaporated cane sugar is, as I\’ve not heard of it?

Many thanks…

Nancye…

Comments are closed.

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