Title
Make your heart 'beet' cupcakes
Who needs food coloring when you can add bright red beets to your pastries?
Servings
12
Prep Time
10 min
Cook Time
35 min
Health Benefit
Ingredients
2 medium
beets, precooked
1 cup
unsweetened vanilla almond milk
1 teaspoon
apple cider vinegar
1/2 cup
Sugar
1/4 cup
canola oil
2 teaspoons
vanilla extract
1 cup
all-purpose flour (**Can sub in all-purpose gluten-free flour)
1/2 cup
unsweetened cocoa powder
1 teaspoon
baking soda
1/2 teaspoon
baking powder
Dash
salt
Directions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners.
- Puree beets in a blender and set aside 1/2 cup.
- Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
- Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Beat until no large lumps remain.
- Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 min.
Recipe Nutrition
Calories
123
Fat
5.5
Sodium
162
Carbs
19
Fiber
3
Protein
2
