As Valentine's Day approaching, these gorgeous and tasty Vegan Red Velvet Cupcakes with Beets comes handy. These Vegan Red Velvet Cupcakes are dairy free, has no added food coloring and no eggs.
Course Dessert
Cuisine American
Keyword Beets, Dairy free, Natural color, No food coloring, Vegan, Vegan Red Velvet Cupcakes
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Preparing the beets 50 minutesminutes
Total Time 20 minutesminutes
Servings 18cupcakes
Author Molnár-Papp Orsolya Anna
Ingredients
Vegan Red Velvet Cupcakes with Beets
2cupsFlour
2 1/2tspBaking Powder
1tbspVanilla Extract
2tbspLemon Juice
1wholeLemon's Zest
3/4cupSugar
2tspCocoa Powderunsweetened
1/4cupOil
1/2cupAlmond Milk
1/2cupBeet puree
Vegan Coconut Whipped Cream
2canCoconut Milk
2tbspMaple Syrup
Instructions
Preparation
Peel and chop 2 large beets.
Place the chopped beets in a smaller baking pan or an ovenproof pan. Pour a little water (just half way up) on the beets.
Cover them with a piece of baking paper, then a piece of aluminum foil.
Bake it on medium heat for 45-50 minutes.
Let them cool, then puree them with a hand blender.
Place the can of coconut milks in the fridge upside down for at least 3-4 hours, but overnight would be better.
Vegan Red Velvet Cupcakes with beets
Add dry ingredients (flour, sugar, baking powder, cocoa, and the lemon's zest) to a stand mixer.
Pour the wet ingredients (almond milk, oil, lemon juice, vanilla, and the beet puree) on the dry ingredients.
Mix them well.
Line the cupcake mold with cupcake liners.
Pour the red velvet cupcake mixture into cupcake mold. Fill the liners 3/4 ways up.
Bake them on medium heat for 15 minutes.
Vegan Coconut Whipped Cream
Scoop the thickened coconut milk out of the cans without scooping the coconut water.
Add the coconut milk and the maple syrup to a stand mixer and whip it.
Store the vegan coconut whipped cream in the fridge until serving, because it tends to melt in a warmer environment.
Pipe the coconut whipped cream on the chilled red velvet cupcakes.