Vegan Red Velvet Cupcakes with Beets

Vegan red velvet cupcakes get their red colour and moist crumb from grated beetroot rather than red food dye or eggs, with cocoa powder for the classic red velvet flavour. The batter uses oil and almond milk instead of dairy, and a vegan cream cheese style frosting finishes the cupcakes, which bake in about 15 to 25 minutes.

The ingredients

The recipe for the red velvet cupcakes is one of my fav recipes. It is a light and fluffy cake that gives a good taste along with the icing.

The ingredients include:

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1. ¾ cup of fresh beets

2. ⅓ cup of oil (coconut oil can also be used)

3. 1.25 cup of sugar

4. 1.5 teaspoon of vanilla extract

5. 1.25 cup flour

6. 0.25 teaspoon of salt

7. 1.5 tablespoons of cocoa powder

8. 1.5 teaspoon of baking powder

9. 1 cup of almond milk or any other alternative of milk can be used

So, the list is quite simple and can be tried by anyone. These red velvet cupcakes are so tasty and can be made in a short time as well.

These ingredients are easily available, and hence anyone who wants to try out this amazing recipe can get started easily.

How to make red velvet cupcakes?

It is better to follow the recipe accordingly to avoid any confusion that likely arises during the preparation of the cupcakes

1. The oven is preheated to a temperature of up to 350 degrees

2. Now, the cupcakes papers are placed in the cupcake pan

3. Take a large bowl and ensure that all the ingredients are arranged properly

4. Now mix the ingredients in the bowl thoroughly along with the required amount of sugar

5. Mix the beet and the required amount of oil

6. Now, add the required amount of flour and milk into the batter

7. Divide the batter into these cupcake liners, and now they are all set to bake!

8. For mini cupcakes, baking is required for about 15 to 20 minutes

9. For regular-sized cupcakes, you can raise the baking time by an additional five minutes

Ingredients required for the vegan cheese frosting

1. ¼ cup of earth balance is needed

2. 1 cup of vegan cheese

3. Adequate amount of icing sugar

4. 1 spoon of vanilla extract

The icing is again simpler to make. The ingredients for the icing are mixed thoroughly and add required amounts of icing sugar until proper consistency is obtained. All you need to do is pipe the icing onto the cupcakes and make the desired swirls.

Why does the frosting discolour over time?

The beetroot in the cupcakes can cause the frosting to discolour if it sits on top for a long time. Keep finished cupcakes in the fridge, and let them sit at room temperature for about 30 minutes before serving.

Why shouldn’t I over-mix the batter?

Maintaining the right amount of each ingredient while preparing the batter helps avoid any mismatch in the final cupcakes. You should not over-mix or under-mix the ingredients, since it can affect the consistency of the batter, and be careful not to overfill the cupcake liners or leave the oven at the wrong temperature, since both can affect how the cupcakes turn out.

What’s the best way to store vegan red velvet cupcakes with beets?

It is better to use high-quality cupcake liners to hold the cakes properly. Store finished cupcakes in the fridge, and bring them back to room temperature for about 30 minutes before serving so the crumb and frosting soften again.

• beets
• cupcakes
• vegan