Strawberry Beet Cupcakes + The Food Photography E-Course

Strawberry Beet Cupcakes + The Food Photography E-Course

Super moist, vegan cupcakes packed with beet puree and fresh strawberries and topped with a simple vegan beet "buttercream" frosting. So tasty + they require just 1 hour and 1 bowl.

Ingredients

  • 1 cup coconut milk beverage (or sub light coconut milk canned or almond milk)
  • 1 tsp white vinegar
  • 1/2 cup raw sugar (or granulated)
  • 1/4 cup melted coconut or canola oil
  • 1/4 cup beet puree ( roasting instructions here ) (add a little lemon or orange juice when pureeing to achieve a smoother consistency)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups unbleached all-purpose or whole wheat pastry flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chopped, fresh strawberries (or slightly thawed frozen berries)
  • **{Vegan "Buttercream" Frosting}
  • 1/2 cup (1 stick) non-dairy butter, such as Earth Balance
  • 2 - 2 1/2 cups powdered sugar
  • 1 Tbsp beet puree (mainly for color; optional)
  • 1/2 tsp vanilla extract
  • splash coconut or almond milk
Read the whole recipe on Minimalist Baker