Beet Red Velvet Cupcakes

Beet Red Velvet Cupcakes

These beet red velvet cupcakes are the perfect after-dinner treat to make! The combination of vegan chocolate and beets makes for one delicious and healthier option.

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Ingredients

  • For the Ganache:
  • 1 C (245g) Full Fat Coconut Milk (the canned variety), whisked to incorporate the fat and liquid
  • 1/8 tsp Sea Salt
  • 1 1/2 tsp Pure Vanilla Extract
  • For the Cupcakes:
  • 1 1/4 C (200g) Unbleached All Purpose Flour
  • 2 Tbs Unsweetened Cocoa Powder, Dutch Processed
  • 1 1/4 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1/4 C (50g) Coconut Oil, unrefined and cold pressed, melted, slightly warm to the touch
  • 3/4 C (176g) Organic Cane Sugar
  • 1/2 C (128g) Roasted Beets, minced or grated** - see note
  • 1/2 C (120g) Nut Milk
  • 1 tsp Pure Vanilla Extract

Directions

Want to see the entire recipe? Click here Published April 13, 2016.

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