Pink Beet Cupcakes
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.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 cupcakes
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
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.
Calories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 70mg | Potassium: 82mg | Sugar: 8g | Vitamin C: 0.5% | Calcium: 3.8% | Iron: 6.9%