Make Your Heart “Beet” Cupcakes
Servings
12
Prep Time
10 min
Cook Time
35 min
Ingredients
2 medium
beets, precooked
1 cup
unsweetened vanilla almond milk
1 teaspoon
apple cider vinegar
1/2 cup
Sugar
1/4 cup
canola oil
2 teaspoons
vanilla extract
1 cup
all-purpose flour (**Can sub in all-purpose gluten-free flour)
1/2 cup
unsweetened cocoa powder
1 teaspoon
baking soda
1/2 teaspoon
baking powder
Dash
salt
Directions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners.
- Puree beets in a blender and set aside 1/2 cup.
- Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
- Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Beat until no large lumps remain.
- Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 min.
Nutrition Information
| Sodium | 162 mg |
| Protein | 2 g |
| Fiber | 3 g |
| Fat | 5.5 g |
| Carbs | 19 g |
| Calories | 123 |