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You can’t stop the beet!

July 15, 2013

There’s this attractive quality about cocoa dusted chocolate cake.

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DOn’t ask me why but they just are.

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Seeing as I’m always on some kind of exercise craze or healthy food craze, which I admit, doesn’t last long, I tried to make healthy cupcakes.

You know, getting the best of both worlds.

But for as long as this clean eating phase lasts, I might try experimenting with clean and healthier cupcakes.

For now.

Till I figure that butter is always the better choice. 🙂

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Here’s my version of fudgy vegan beet chocolate cupcakes. Fudgy and a little bit chewy but could do with a ganache frosting instead.

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Adapted from here:

INGREDIENTS

2 medium beets
1 cup skimmed milk
1 tsp apple cider vinegar
3/4 cup castor sugar
1/4 cup vegetable oil
2 tsp pure vanilla essence
1 cup + 1 heaping Tbsp all-purpose flour
1/2 cup unsweetened cocoa powder
 + more for topping
1 tsp baking soda
1/2 tsp baking powder
pinch salt

  
INSTRUCTIONS

1. Preheat oven to 160 C, scrub and wash beets underwater until clean.

2. Wrap beets in foil, drizzle on a bit of oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
3. Once cooled, puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
4. Line a muffin pan with paper liners.
5. Whisk together the 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.
6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
7. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
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2 Comments leave one →
  1. October 12, 2013 11:12 pm

    Not vegan recipe if using skim milk. Use almond milk, coconut milk, hemp milk anything non-dairy makes it vegan.

  2. dayah permalink*
    October 16, 2013 5:21 pm

    oh yes.. An overlook on my part. Thanks saniel 🙂

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