Vegan Red Velvet Cupcakes
Ingredients
- 1 cup coconut cream
- 3/4 cup beet root puree
- 1 vanilla bean
- 1 1/4 cup whole wheat flour
- 1/4 tsp sea salt
- 1/2 cup raw cane sugar
- 2 tsp baking powder
- 1 tsp pure cocoa powder
- 1/3 cup coconut oil (melted)
- 2 tbsp apple cider vinegar
Preparation
Prepare the beet root puree by steaming one medium-sized beet root until soft, letting it cool, and pureeing it in a blender with two tablespoons of water, including one vanilla bean in the puree.
Mix flour, baking powder, sugar, salt, and cocoa powder in a mixing bowl.
Mix coconut oil, apple cider vinegar, and beet root puree in a separate bowl.
Fold in the wet mixture to the flour mixture gradually and mix well.
Scoop the batter into six muffin cups, filling them full, and bake at 180°C/360°F for 25 minutes.
While the cupcakes are baking, whip the coconut cream for about 10 minutes until soft without adding anything, then transfer it to a piping bag and keep it in the fridge until ready to use.
Once the cupcakes are done, let them cool to room temperature before adding the frosting to avoid melting the coconut cream.
Add the frosting and sprinkle with crushed coconut flakes, optionally adding a drop of beet puree to make it pinkish.
