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Vegan Chocolate Beet Cupcakes

Vegan Chocolate Beet Cupcakes

Vegan Chocolate Beet Cupcakes

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Vegan Chocolate Beet Cupcakes





  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

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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