Have you ever had a chocolate beet cupcake? What about frosting made with avocado? Intrigued? So was I.
Once in a while, I'll get bored or curious, and find myself in the kitchen making something really random. These beet cupcakes are definitely a product of that. I had heard of people putting beets into everything, and so I figured, why not a cupcake? There is only one problem with cupcakes in our house: nobody eats them. The husband doesn't like them, and I prefer to go on long runs.
I am now taking applications for new guinea pigs to cook for...
Despite all of this, these turned out better than I expected in the sense that I ate one, my husband ate one, and we both liked what we tasted. They weren't too sweet, nor did they taste "too healthy," even though they are vegan and gluten free. The frosting is sweetened with a little bit of maple syrup, and has no refined sugar in it.
I am always a little weary of gluten free experiments especially, but these rose wonderfully - which I attribute partly to the baking powder added into the mix. The tops even had that perfect crinkle to them. I'm not going to lie, I ate one still warm, and it was heavenly. It was so light and so fluffy I almost died.
Did I taste the beets? Well, no, not really. The gluten free flour has a very distinct taste to it, however, so that may have overpowered it. I almost used regular all-purpose, but the gluten free mix was calling to me - it really was.
The avocado frosting, I made the next day, just before serving. It's best fresh on the day of. Again, it doesn't taste like avocado, which is cool.
Though I personally preferred the cupcakes still warm, they were fine the next day. This was all that was left by the time all was said and done:
Chocolate Beet Cupcakes with Avocado Frosting
Makes: 10 Cupcakes
1 cup all purpose gluten free flour
1/4 cup ground almonds
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 small roasted beet, diced
1/2 cup unrefined cane sugar
2 tablespoons pure maple syrup
3/4 cup unsweetened vanilla almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/4 cup unrefined coconut oil, melted
1 very ripe avocado
1/2 cup pure maple syrup
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
pinch of sea salt
1 tablespoon melted coconut oil
1) Preheat the oven to 350°F then grease or line a muffin pan for 10 cupcakes.
2) In a large bowl, mix dry ingredients
3) Stir together the almond milk and the apple cider vinegar in a blender or a food processor and allow to curdle. Add the roasted beet, cane sugar and vanilla extract. Blend on high until a smooth liquid forms.
4) Pour the liquid into the bowl with the dry ingredients then add the melted coconut oil.
5) Fold together, making sure there are no lumps.
6) Fill each muffin cup about 1/2 full to make 10 cupcakes.
7) Bake for 20 minutes, or until cupcakes pass the toothpick test.
8) Make the frosting by combining all of the ingredients in a blender or a food processor and blending until smooth.
* Make sure cupcakes are completely cool before frosting them.
* Icing is best fresh!
* Store leftovers in an airtight container in the refrigerator for up to 2 days (if they last that long).
Are you going to give these a go? Let me know if you do!