Vegan Chocolate Beet Cupcakes

Vegan Chocolate Beet Cupcakes

Ingredients:

Cupcakes

• 2 small beets, Scrubbed clean, tops and bottoms sliced off
• 2 tsp olive oil
• 1 ½ cups unbleached white flour
• ½ cup unsweetened baking cocoa
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup vegan butter, softened to room temperature
• ½ cup granulated cane sugar
• ½ cup brown sugar
• ¾ cup almond milk mixed with 1 Tbsp apple cider vinegar (to make vegan buttermilk)
• 2 Tbsp ground chia seeds, mixed with 6 Tbsp water (to make vegan eggs)
• 2 tsp vanilla extract

Frosting

• 1 cup powdered sugar
• 1 (7.05 oz) pkg Violife Just Like Cream Cheese, softened to room temperature
• ¼ cup vegan butter, softened to room temperature
• ¼ cup unsweetened baking cocoa

Instructions:

1. Preheat the oven to 375°F. Rub beets with olive oil. Wrap in foil and bake for 1 hour, or until tender. Once cool enough to handle, wipe off skin with a damp paper or kitchen towel. Chop roughly and place in a blender with a splash of almond milk and puree. Set aside.
2. Reduce oven temperature to 350°F. Line a muffin pan with baking cups.
3. In a medium bowl, sift together flour, cocoa, baking powder, and salt.
4. In a larger bowl, cream together vegan butter and sugars until fluffy. Mix in beet puree, vegan buttermilk, chia eggs, and vanilla extract until well blended.
5. Stir in flour mixture until just combined, do not overmix.
6. Fill each baking cup about ¾ of the way full. Bake about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
7. Beat together powdered sugar, cream cheese, butter, and cocoa powder until fluffy. Frost cupcakes. If frosting becomes too soft, chill for 10 minutes in the refrigerator.

Cupcakes may be frozen up to 3 months.

Makes 12-13 cupcakes