Three reasons make these cupcakes special:
1. These contain fruit as well as vegetables.
2. They are hot pink.
3. You only need one bowl!
Aren’t these cupcakes the prettiest ever?
These moist cookies include beet purée and strawberries to add a healthy (and colorful) twist. They are ready in under an hour, and only one bowl is needed!
These cupcakes are sure to please! They’re:
Light
Fruity
Sweet as can be
Tender
Quick & Easy
& Super delicious
These cupcakes would be perfect to celebrate the summer harvest! Strawberries, beets, and other ingredients make a deliciously moist and fluffy cupcake. Plus, look at that color!
Ingredients
Vegan Cupcakes
- One cup of coconut beverage (or almond milk or sub-light coconut milk).
- 1 tsp White Vinegar
- 1 cup of raw sugar or granulated sugar
- 1/4 cup melted coconut or avocado oil
- 14 cup beet purée ( roasting directions here // if you want a smoother texture, add some lemon or orange juice to the puree when pureeing)
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour or whole wheat pastry flour, unbleached
- 3/4 tsp baking soda
- Baking powder, 1/2 tsp
- 1/4 teaspoon salt
- Fresh strawberries, chopped (or frozen berries that have been slightly thawed): 1/2 cup
Vegan “Buttercream” Frosting
- Earth Balance butter is 1/2 cup.
- 2 – 2 1/2 cups of powdered sugar
- 1 Tbsp pureed beet ( optional, mainly for color)
- 1/2 tsp vanilla extract
- Coconut or almond milk in a splash
Instructions
- Preheat the oven to 350 degrees F. (176 C). Line a muffin pan with parchment or paper liners.
- In a large bowl, whisk the coconut or almond milk together with vinegar. Set aside for several minutes until it curdles.
- Add sugar, oil, and vanilla extract to the milk and whisk until it is foamy. Beat again after adding the beet purée.
- Add flour, baking powder, baking soda, and salt to the sifter. Sift carefully over the wet ingredients. Beat until there are no large lumps. Fold in the strawberries.
- Fill the cupcake holders 3/4 full. Bake for 28-32 mins or until golden brown. A toothpick inserted in the middle should come out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a cooling rack. (I chilled mine in the refrigerator.)
- While the cupcakes chill, rinse your mixing bowl and prepare the buttercream frosting.
- Add powdered sugar in increments of 1/2 cup until the desired thickness is achieved. Add powdered sugar in 1/2 cup increments until the desired consistency is reached. Add vanilla, beet purée, and coconut or almond milk until desired color. If it gets too thick, add milk or beet purée to compensate. If it becomes too thick, add more powdered sweetener.
- Frost cupcakes immediately after they have cooled. I had some frosting left over.
- Keep in an airtight container for up to a week.
