Eggless Beet Cupcakes

Before you raise your eyebrows about beet cakes I will just say try once. How many of you successful in making your kids eat beets? I guess may be 30% will be successful. Next time try these cup cakes and I bet they will ask you to make again and again and you can proudly say you made them eat beet(not in the direct form but at least you are giving them nutrients in a different form)

You can make these vegan too by replacing dairy milk with non dairy milk.

Inspiration/Source: Here is the actual recipe which inspired me to make.

Prep Time: 20 mts. Yields 16 cup cakes
baking time for cake - approx 30 mts
Baking time for beet -- 1 hour


1 cup all purpose flour or whole wheat pastry flour
1 tsp baking soda
1/4 tsp baking powder
3/4 cup sugar
1/2 cup cocoa powder
1/4tsp salt

1 beet roasted and pureed. (Recipe to roast beet below)
1/4 cup oil
1 cup milk (If you want to make it vegan then use non-dairy milk)
1tsp vanilla extract
1tsp apple cider vinegar

Roast beets:

Pre heat  oven to 375F
Remove beet from stem and clean. In an aluminum foil add beet drizzle 1/4 tsp of oil( olive oil is best but you can substitute with vegetable oil too) and wrap and bake for 1 hour till it is tender (Test for tenderness- Insert a knife in the center of the beet and it should just go smoothly without any resistance.)

Pre heat oven to 375 F and line cup cake pan with cup cake liners.

Puree cooled beets in a food processor.

Sift flour, cocoa powder, baking soda and baking powder and mix with a whisk and keep it aside.
In a large bowl add milk, vinegar, sugar, oil, vanilla extract and beet puree and mix with whisk or stand mixer or hand mixer for 3 mts. Now add dry ingredients slowly mix using hand mixer or whisk till everything incorporated without any lumps

Pour batter into cup cake liners 3/4 full. Bake for 20-25 mts or until tooth pick inserted in center comes out clean.  Once cups cakes are baked , cool completely on a cooling rack and frost or dust with cocoa powder or just eat as it is. 

Buttercream frosting: yields 2 - 2-1/2 cups
1 cup butter (If you want to make it vegan use vegan butter) room temperature(softned)
4 cups sifted confectioner/powdered sugar
1 tsp vanilla extract
1tbsp milk

In a large bowl beat butter, vanilla extract until creamy . Add sugar slowly while mixture running on slow speed. Now add milk and blend/mix until light and fluffy. Depending on the consistency adjust milk. If you are trying to make roses with buttercream then I will not add milk without checking the consistency of the frosting. It is always better to add less than more. If by mistake you added more milk then add more powdered sugar to get the right consistency.
At one point you will observe your frosting is looking like curdled. Don't worry keep whisking till you see light and fluffy texture.

I like to use less frosting so I cut the recipe in half.

Decorate cooled cup cakes with yummy frosting.


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