real food. real life.
Okay, first time making these and they were better than I thought they would be. I know everyone says you don't taste the beets. And I have to agree, so here you go, I'll say it this time. You don't taste the beets. You taste chocolate fudgy cake. No beets. Promise. I first tried them with roasted beets, which took longer. So I then tried them with raw beets and they tasted the same to me. So, here's my adapted recipe from this website for quicker fudge chocolate beet cupcakes. Oh, and I forgot to mention - these are vegan as well - no dairy, no soy, no refined sugar, no egg, and no nuts (if using nut-free milk). These do use whole wheat flour, but you could easily sub in a different flour to make it gluten free.
Total Time: 30 minutes or so
2 medium beets, washed and grated
1 cup unsweetened almond milk (or another milk of choice)
1 tsp apple cider vinegar
3/4 cup coconut sugar
1/4 cup canola or melted coconut oil
2 tsp vanilla extract
1 cup + 1 heaping Tbsp whole wheat flour
1/2 cup unsweetened cocoa powder + more for topping
1 tsp baking soda
1/2 tsp baking powder
pinch sea salt
What to do:
1) Preheat oven to 375 degrees fahrenheit. Use muffin liners - this recipe should make about 10-12 regular size cupcakes.
2) Combine dry ingredients in a bowl and set aside.
3) In a separate bowl, combine milk and vinegar. Let sit for a minute. Then add beets, sugar, oil, and vanilla. Use electric mixer and blend until foamy.
4) Add dry to wet, mixing well until it becomes a sticky dark brown batter.
5) Pour into lined muffin tins, about 3/4 way up. Bake in over for about 22-25 minutes, until toothpick inserted comes out clean. Top with cocoa powder once they are cooled. Enjoy!!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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