Description
These cupcakes are rich, cake-y and studded with chocolate chips. It’s topped with my 5 Minute Vegan Frosting and packed with nutrition from pureed beets. I promise, you can’t taste the beets!
Ingredients
- 1 pound package frozen beets (or 2 to 3 medium beets)*
- DRY INGREDIENTS:
- 1 1/2 cups gluten free oat flour (I make my own oat flour by processing gluten free oats in my food processor until it reaches a flour like consistency. Measure after making into flour)
- 1/2 cup coconut flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons arrow root starch (you may be able to sub corn starch, however I have not tested this)
- 1/2 cup unsweetened cocoa powder
- Zest of 1 orange (use organic when possible)
- WET INGREDIENTS:
- 1 cup beet puree**
- 1 egg, room temperature
- 1/4 cup coconut oil, melted
- 1/4 cup + 1 tablespoon unsweetened almond milk (or other dairy free milk)
- 1 teaspoon pure vanilla extract (omit if using vanilla flavored almond milk)
- 1/4 cup + 2 tablespoons coconut sugar
- 1/2 cup dark chocolate chips (use dairy free to keep dairy free)
- CHOTOLATE FROSTING:
- 1 batch of 5 Minute Vegan Chocolate Frosting
- zest of 1 orange (use organic when possible)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a muffin tin by greasing it, set aside.
- DEFROST YOUR BEETS: Defrost your beets in the microwave according to package instructions. If using fresh beets refer to notes for instructions on how to cook them. Set aside and allow to cool.
- DRY INGREDIENTS: Add all of the dry ingredients to a large mixing bowl. Whisk to combine and remove any lumps. Set aside.
- PUREE BEETS + MIX WET INGREDIENTS: Puree the beets in a blender with about 1/4 cup of water until the beets are smooth. Measure out 1 cup of the puree. Reserve any remainder beet puree for smoothies or other baking recipes.
- Return the 1 cup of beet puree to the blender. Add the remainder of the wet ingredients to the blender, except for the chocolate chips. Blend on low until everything is well incorporated, about 30 seconds.
- MIX THE WET INGREDIENTS INTO THE DRY: Pour the wet ingredients into the dry and use a spatula to mix until well combined. Fold in the chocolate chips.
- TRANSFER THE BATTER TO THE MUFFIN TIN: Use a large ice cream scoop or a 1/4 measuring cup to divide the batter between each muffin cavity.
- BAKE: Bake the cupcakes for 15 to 20 minutes, or until a toothpick comes out mostly clean. Allow them to cool in the pan for 20 minutes before removing. Remove the cupcakes and allow them to cool completely on a cooling rack.
- MAKE THE FROSTING: Just before you want to frost make the 5 Minute Vegan Chocolate Frosting. Stir in the zest of 1 orange.
- FROST Once the cupcakes have cooled completely spread the frosting onto each cupcake. Store the cupcakes at room temperature for 4 to 5 days.
Notes
*For convenience and a time saver I used frozen beets that I defrosted in the microwave. If you can’t find frozen beets use 2 to 3 medium sized beets that have been scrubbed. Wrap them in tin foil and bake in a 400 degree oven for 45 minutes to 1 hour, depending on how big the beets are. They should be fork tender without any resistance when removing the fork. Once cooled enough to handle use a paper towel to remove the skin. Roughly chop before pureeing.
**If you really don’t like beets (although you cannot taste them at all once baked into the cupcake) you can sub 1 cup of any kind of fruit puree. Applesauce, pumpkin, sweet potato, butternut squash. Your results may vary slightly.
Recipe heavily adapted from my Gluten Free Pumpkin Muffins
