Heart Beet Cupcakes
Deliciously unique cupcakes made with beet puree and whole wheat pastry flour, offering a burst of color and hidden nutrition.
Servings: 12 servings
Calories: 180kcal
Ingredients
Wet Ingredients
- ¾ cup beet puree Canned or freshly cooked beets can be used.
- ⅓ cup canola oil or olive oil
- 1 cup soy milk Or any preferred plant-based milk.
- 1 cup granulated sugar
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 1 ¼ cup whole wheat pastry flour or all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
Instructions
- Prepare the beet puree by peeling and chopping fresh beets, then boiling or steaming until tender. Blend until smooth, adding water if needed. If using canned beets, drain and blend until smooth.
- In a large bowl, combine the beet puree, canola or olive oil, soy milk, sugar, and vanilla extract. Whisk until smooth and uniform.
- In a separate bowl, sift together the whole wheat pastry flour, baking powder, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Preheat your oven to 350°F (175°C). Line a cupcake tray with liners and fill each about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- Serve as is or with your favorite frosting once cooled.
Equipment
- Mixing Bowl
- Cupcake Tray
- Food Processor
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped cupcakes.