Looking for a Monday dessert ❤️ save this one ⁠
⁠The best vegan, GF, DF cupcakes around if you are a red velvet fan you will love this one!

~ Choc-Beetroot Cupcakes ~⁠
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Ingredients ⁠
- 150 g cooked beetroot (reserve a few tbsp of cooking liquid to colour icing) ⁠
- 6 vegan eggs (e.g Flax egg/ chia seed egg)⁠
- 175 g coconut sugar ⁠
- 1 tsp vanilla extract ⁠
- 175 g plain flour ⁠
- 50 g cacao powder ⁠
- 2.5 tsp baking powder ⁠
- 1 tbsp beetroot powder @meraki_superfoods ⁠
- 100 g coconut yoghurt ⁠
- 100 g dark choc chips⁠
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Icing ⁠
- 2 cups icing sugar ⁠
- 1/2 cup dairy free spread (eg nuttelex) ⁠
- 1/2 tsp vanilla extract ⁠
- Reserved beetroot juice ⁠
- Beetroot powder @meraki_superfoods ⁠
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Method ⁠
1. Preheat oven to 180° & line / spray cupcake moulds. ⁠
2. Finely chop cooked beetroot in 1/2 cm cubes (save time & pulse in a food processor), then set aside. ⁠
3. Beat (using a stand or hand mixer) eggs/aquafaba, sugar & vanilla or 4 minutes or until light & fluffy. Sift in flour, baking powder, cacao & beetroot powder, then fold through. Add reserved chopped beetroot, yoghurt & choc chips, folding until just combined.⁠
4. Scoop mix into cupcake moulds & bake for 15-20mins (or until a skewer comes out clean when inserted in centre). Allow to cool in moulds. ⁠
5. Prepare icing in a stand or hand mixer by beating icing sugar & spread/butter until firm. Stop mixer & slowly add 1/2 tsp amounts of beetroot juice & beetroot powder, beating for 10-20seconds after each addition until desired colour is achieved. If you find you add too much juice & icing goes runny, add additional icing sugar to firm it back up. ⁠
6. Spoon icing into piping bag & pipe on top of each cupcake. Sprinkle with additional beetroot powder (if desired) & store in airtight container in fridge for 3-5 days.⁠

Nat @nataliemewing made the best batch of cupcakes using Un Beet Able beet powder..⁠
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