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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fudgy chocolate vegan (beet!) cupcakes Recipe

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This recipe for Fudgy chocolate vegan (beet!) cupcakes is from Michal's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-4 medium beets (more beets --> more moisture)
1 cup unsweetened vanilla almond milk
1 tsp white or apple cider vinegar
3/4 cup raw turbinado OR granulated sugar
1/4 cup canola or melted coconut oil
2 tsp pure vanilla extract
1 cup + 1 heaping Tbsp whole-wheat pastry flour or unbleached all-purpose flour
scant 1/2 cup unsweetened cocoa powder + more for topping
1 tsp baking soda
1/2 tsp baking powder
pinch salt
Chocolate chips

Directions:
Directions:
1. Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
2. Wrap beets in foil, drizzle on a bit of canola 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, either finely grate or 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 almond 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 cupcake liners, filling 3/4 of the way full or baking pan.
8. Sprinkle chocolate chips on top (to your liking)
9. 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.
10. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 min

 

 

 

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