You can have your cupcake and eat it too!
These are simply delicious!
What you will need:
- 2 medium beetroots
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1/3 cup vanilla infused castor sugar
- ¼ cup brown sugar
- ¼ cup sunflower oil
- 1 tsp concentrated vanilla
- 1 cup unbleached plain flour
- ½ cup wholemeal flour
- 1 tsp bicab (baking) soda
- ½ tsp baking powder
- ½ cup dutch cocoa powder
- Pinch of salt
- Gloves!
What to do:
Preheat oven 180°C. Pop your patty cases into a muffin tin.
Sift the dry ingredients into a bowl – the flours, cocoa, baking powder, baking soda, salt, sugars and put aside for the moment.
Now the Beetroot! Don your gloves…
Grate the beetroot and set one cup of the grated beetroot aside. Pop the remainder of the grated beetroot into a blender – add a little water and blitz! Drain the puree and keep the liquid (you’ll be needing it for the icing – well if you want a pink icing that is!)
Whisk together the soy milk and apple cider vinegar in a large mixing bowl and set aside to curdle. To the same bowl, add the oil, vanilla concentrate and the beetroot puree and continue to whisk away!
Ok now you’ll need a mix master (standing mixer) or failing that a hand held mixer… slowly add the dry ingredients to the wet mixture. Beat until smooth.
Remove from the mix master and now you have permission to lick the beaters! You know you want to!
Using a wooden spoon, gently fold the cup of grated beetroot that you put aside through the mixture.
Gently spoon the mixture into the cupcake linters – fill about ¾ full.
Bake for approx 20 minutes. Check though – they may need less or more time. Check! Cakes are baked when they spring back when gently pressed in the middle.
Remove from the oven and transfer to a wire rack to cool.
Meanwhile…
Lemon Icing with Toasted Coconut
Step 1:
The Coconut
Approximately ¾ cup of shredded coconut – toasted (to toast the coconut just place in a frying pan on a low heat and keep turning with a wooden spoon. Just watch it closely as once it starts to turn golden you want to stop and remove from the heat as it will keep getting darker in colour
The Icing:
If you want half of your cupcakes iced pinkish and half lemony in colour you will need to do two batches
Lemon – 1st batch
- 1 ½ cups of icing sugar
- 2 scant (mini) teaspoons vegan margarine
- Couple of good squeezes of lemon juice (make sure you remove the pips)!
Give it a good mix – the type of consistency you are after will determine how much lemon juice you use – you don’t want it too runny and if you’re going for the pink cupcakes you will be adding beetroot juice. As you will add more liquid I’d err on the side of a thicker consistency…
Spread the icing over half the cupcakes – scatter the toasted coconut over the tops of the cupcakes while the icing is still soft so it will stick.
Pink – 2nd batch
Now that beetroot liquid that you put aside earlier is called into action!
If you need more of the actual icing them add another ½ cup of so of icing sugar and a scraping of vegan margarine and now add the beetroot liquid. Stir through so the beautiful purple beetroot blends – add more liquid for a darker pink colour.
Repeat as for the lemon – spread over the tops of the cupcakes and scatter the toasted coconut…
These have a WOW factor!
They are moist, earthy and have a depth – the beetroot really does do something pretty special – taking the chocolate cupcake to a whole new level.
Enjoy! xx
To visit the blog that precedes mine – Move Eat Create – in the Potluck click here!
To visit the blog that follows mine – Including Cake – in the Potluck click here!
Bridget's Vegan Kitchen 