Raspberry and Beetroot Cupcakes
Beetroot is a natural and effortless way to make your cakes a rich candy pink and purple and the inherent sweetness of beetroot is perfectly complemented by the raspberries. Super moist, these vegan cupcakes are topped with a red velvet-esque 'cream cheese' icing. Yum yum yum.
Serves: 10-12 cupcakes
- 1 cup coconut milk beverage (or sub light coconut milk canned or almond milk)
- 1 tsp white vinegar
- 1/2 cup of Natvia (stevia) or raw sugar
- 1/4 cup melted coconut oil
- 1/4 cup beet puree (add a little lemon or orange juice when pureeing to achieve a smoother consistency) also reserve 1 tablespoon for icing *use canned beetroots to puree in blender or food processor
- 2 tsp pure vanilla extract
- 1 1/2 cups spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1/2 cup lightly mashed raspberries
Vegan 'cream cheese' icing
- 1 tub of vegan cream cheese (tofutti)
- 2 cups of icing sugar
- 1 Tbsp beet puree
- 1/2 tsp vanilla extract
- Preheat oven to 350°F and line a muffin tin with paper or parchment liners.
- Whisk together the almond or coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
- Add the sugar, oil, and vanilla extract to the milk and beat until foamy. Add beet puree and beat again.
- Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain, then fold in raspberries.
- Carefully scoop batter into the cupcake holders, filling 3/4 way full. Bake for about 28-32 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let rest in tin for 5 minutes before transferring to a cooling rack to let cool completely.
- Rinse your mixing bowl out while the cupcakes are chilling and make the cream cheese icing.
- Beat cream cheese, then add powdered sugar in 1/2 cup increments until desired thickness is achieved. Add in vanilla and combine. You can add a little coconut milk if the mixture is too thick or more sugar if it is too runny. Carefully swirl through the beet puree to get a swirl effect or blend through to dye the icing pink.
- Frost cupcakes when they are cool and store in an airtight container. I topped mine with sprinkles.