Hi there! At no ones fault but my own I lost my old website. Which sucked but I am making the best of it with this new and improved site. I am trying to rescue my old recipes one at a time starting with this little Valentines gem - 3 Bite Chocolate Beetroot Cupcakes. Make these little plant-based chocolate indulgence for your sweetheart, your family, YOURSELF, strangers and let me know what they thought!
3 Bite Chocolate Beetroot Cupcakes
makes 12 x 3-Bite Cupcake
Chocolate Beetroot Cupcakes
1 cup unsweetened non-dairy milk (I love Earth’s Own Oat for baking!)
2 tsp apple cider vinegar
1/2 cup beets, cooked and pureed
3/4 cup organic sugar
1/4 cup olive oil (or other neutral tasting, sustainable oil)
1 tbsp vanilla extract
1 cup + 1/8 cup all-purpose flour (I love Anita’s Organic Mill)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
4 tbsp coconut oil
2-3 tbsp cashew butter
1 –1 1/2 cup organic cane sugar
1 cup unsweetened cocoa powder
1/4 tsp salt
heart shaped sprinkles
Preheat oven to 375 F. Grease a muffin tin and dust with flour or fill with cupcake liners.
Combine non-dairy milk and apple cider vinegar together and set aside for a few minutes to allow milk to curdle.
Guess what? You just made dairy-free buttermilk!
Combine buttermilk, beets, sugar, olive oil and vanilla extract in a medium sized bowl
In a separate bowl, combine dry ingredients - flour, cocoa, baking soda, baking powder and salt.
Combine dry and wet ingredients and mix until just smooth.
Fill cupcake liners ½ full and bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool in muffin tin.
In a food processor, combine all icing ingredients. Blend until smooth.
Once cupcakes are cooled, pipe or spread frosting onto cupcakes and top with sprinkles.
If you try this recipe, let me know! Leave a comment, and don’t forget to tag your pictures #shupessoups on Instagram. I am excited to hear from you. Happy cooking!