Dessert

Make your heart 'beet' cupcakes

Who needs food coloring when you can add bright red beets to your pastries?

Servings

12

Prep Time

10 min

Cook Time

35 min

Ingredients

2 medium

beets, precooked

1 cup

unsweetened vanilla almond milk

1 teaspoon

apple cider vinegar

1/2 cup

Sugar

1/4 cup

canola oil

2 teaspoons

vanilla extract

1 cup

all-purpose flour (**Can sub in all-purpose gluten-free flour)

1/2 cup

unsweetened cocoa powder

1 teaspoon

baking soda

1/2 teaspoon

baking powder

Dash

salt

Directions

1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners.
2. Puree beets in a blender and set aside 1/2 cup.
3. 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.
4. Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Beat until no large lumps remain.
5. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 min.

Nutrition Information

Sodium	162 mg
Protein	2 g
Fiber	3 g
Fat	5.5 g
Carbs	19 g
Calories	123

Felicia Porrazza, MDA, RDN, LDN – Do It Better Wellness™

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