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Fudgy Vegan Chocolate Beet Cupcakes: 1 Secret

Vegan Chocolate Beet Cupcakes
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Enjoy these moist, fudgy Vegan Chocolate Beet Cupcakes. The beets add natural sweetness and a beautiful color to this healthy dessert.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened plant milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup cooked, pureed beets

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the sugar, vegetable oil, and vanilla extract.
  4. Add the plant milk and apple cider vinegar to the wet ingredients and stir until just combined.
  5. Gently fold the wet ingredients into the dry ingredients until no streaks remain. Do not overmix.
  6. Fold in the pureed beets until the batter is evenly colored.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely before frosting.

Notes

  • Ensure your beets are fully cooked and pureed until very smooth for the best texture.
  • Apple cider vinegar reacts with the baking soda to help the cupcakes rise without eggs.
  • Feel free to use your favorite vegan chocolate frosting for topping.

Nutrition

Find it online: https://afripaket.com/vegan-chocolate-beet-cupcakes-fudgy-recipe/