For Your Valentine Part 1: Vegan Red Velvet Cupcakes
I’m really excited about Valentine’s Day this year. Not because of any particularly romantic pursuits, but because of Food! Treats! Chocolate!
I’ve had this week’s posts in the works for quite a while, and I’m pleased to present you with two recipes for your Valentine. One is delicious but relatively healthy and clean. The other is full of all kinds of decadent things: butter, wine, dark chocolate and sugar. You get to choose if you want to be kind to your lover’s heart, or if you want to treat them to an indulgence.
Today, we start with the more healthy of the two Valentine’s options. It’s a Vegan Red Velvet cupcake made with beets. The beets add both sweetness and that characteristic red colour to the cupcake, without needing to add anything artificial.
In preparation for this post, I tried a couple of different recipes. This one uses beet juice (which I made with my juicer). This one (and ultimately for me, the better of the two recipes by just a hair), is made with roasted beet puree. Now, the only thing I didn’t like about these recipes was that I would have liked the red colour to be deeper. If you also want a deeper-coloured cupcake, check out some of the natural food colourings on the market like India Tree Natural Decorating Colours.
I know you might be concerned that you will be able to taste beets in these cupcakes, but you really can’t. They are delicious, and you’d never know that you’re eating beets!
Red Velvet Vegan Cupcakes
- 2 medium beets
- 1 cup non-dairy milk
- 1 tsp white vinegar
- 3/4 cup sugar or Xyla Xylitol
- 1/4 cup melted coconut oil
- 2 tsp pure vanilla extract
- 1 cup + 1 heaping Tbsp all-purpose flour or your favourite gluten-free flour mix
- 1/2 cup good quality dark cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch salt
- Top and tail your beets, and scrub them well. Wrap tightly in foil, and bake in a 350 degree oven for about an hour or until they are very tender. Remove from the foil and place in a bowl in the fridge to cool.
- Once cooled, peel the beets with a paring knife, and the grate on a box grater. Measure out 1/2 cup and set aside.
- Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the grated beets to this mixture and puree in the blender until smooth and pink.
- In a bowl, beat together the sugar, oil, vanilla extract, and and the beet/milk mixture.
- In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt, sifting if the cocoa is lumpy. Add the dry ingredients slowly to the wet, beating well incorporated.
- Scoop the batter into paper-lined muffin tins, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- You can sprinkle them with cocoa or icing sugar to serve, or ice with a vegan buttercream.