Vegan Raspberry and Beetroot Cupcakes

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

Ingredients:

• 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

Method:

1. Preheat oven to 350°F and line a muffin tin with paper or parchment liners.
2. Whisk together the almond or coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
3. Add the sugar, oil, and vanilla extract to the milk and beat until foamy. Add beet puree and beat again.
4. 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. 
5. 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.
6. Let rest in tin for 5 minutes before transferring to a cooling rack to let cool completely. 
7. Rinse your mixing bowl out while the cupcakes are chilling and make the cream cheese icing.
8. 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. 
9. Frost cupcakes when they are cool and store in an airtight container. I topped mine with sprinkles.