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Pink Beet Cupcakes

The frosting for the pink beet cupcakes is naturally colored with Beet Juice. The base is a vanilla muffin. Perfect for friends or colleagues.

beet cupcakes

I can’t tell you how much I appreciate cupcakes. They are perfect little gifts for colleagues, relatives, friends,… I wanted to make some pink cupcakes, so I used some beet juice in the frosting. They are little cute pink beet cupcakes. The basis is a simple vanilla muffin.

beet cupcakes

Pink Beet Cupcakes

Elephantastic Vegan
Recipe for Pink Beet Cupcakes. The base is a simple but wonderful fluffy Vanilla Muffin. The frosting for the Pink Beet Cupcakes is naturally colored with beet juice. Perfect for friends or colleagues.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine Vegan
Servings 8 cupcakes
Calories 160 kcal

Ingredients
 
 

Ingredients for the Vanilla Muffins

  • 1 1/4 cup all-purpose-flour
  • 1/3 cup white vegan sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon canola oil
  • 3/4 cup almond milk
  • a few drops of vanilla extract

Ingredients for the beet frosting

  • 1/2 cup whipped coconut cream
  • 1/4 teaspoon beet juice

Instructions
 

  • Preheat the oven to 350°F/180°C.
  • In a mixing bowl add all the dry ingredients given above and whisk.
  • Mix in the wet ingredients and whisk until it's a nice smooth dough.
  • Put muffin liners in a muffin tray and fill them with the dough about 3/4 full.
  • Put them in the oven for about 20 minutes. (You can test the cupcakes with a small wooden stick to make sure the dough is done in the middle.)
  • Let the Muffins cool down completely.
  • Whip the coconut cream until stiff, mix in the beet juice. You can add more beet juice if you'd like a more intense color.
  • You can put the frosting in the fridge for half an hour or so to harden a bit more.
  • Fill the frosting in a piping bag and apply to muffins.

Nutrition

Calories: 160kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 70mgPotassium: 82mgSugar: 8gVitamin C: 0.4mgCalcium: 38mgIron: 1.2mg
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Recipe Rating




June Baby

Thursday 18th of December 2014

Such cute little cupcakes! I love the use of beet. Actually have some on hand right now, I see these in my near future :)

bianca

Thursday 18th of December 2014

Thank you so much! Lately I love coloring every dessert pink - it looks just too cute. I'll have a new pink dessert coming online tomorrow ;)

Natalie

Sunday 14th of December 2014

Well these sure are gorgeous! I loved using soy whip as frosting, and the color is lovely!!

bianca

Sunday 14th of December 2014

Thank you so much, Natalie! Using soy whip as a frosting is so easy, it feels like cheating :)