Vegan Beet Strawberry Cupcakes

Name: Kue Mangkuk Stroberi Bit Vegan
Total time: 45 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 cup coconut milk beverage ((or sub light canned coconut milk, almond milk, or other dairy-free milk)); 1 tsp white vinegar; 1/2 cup raw sugar ((or granulated)); 1/4 cup melted coconut or avocado oil; 1/4 cup beet purée; 2 tsp pure vanilla extract; 1 1/2 cups unbleached all-purpose or whole-wheat pastry flour; ¾ tsp baking soda; ½ tsp baking powder; 1/4 tsp salt; 1/2 cup chopped, fresh strawberries ((or slightly thawed frozen berries)); 1/2 cup non-dairy butter ((such as Earth Balance // 1 stick equals 1/2 cup) ); 2 - 2 1/2 cups powdered sugar; 1 Tbsp beet purée ((optional // mainly for color)); 1/2 tsp vanilla extract; 1 splash coconut or almond milk

Super moist, vegan cupcakes packed with beet purée and fresh strawberries and topped with a simple vegan beet "buttercream" frosting. So tasty + they require just 1 hour and 1 bowl.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

12 servings

1 cup coconut milk beverage ((or sub light canned coconut milk, almond milk, or other dairy-free milk))
1 tsp white vinegar
1/2 cup raw sugar ((or granulated))
1/4 cup melted coconut or avocado oil
1/4 cup beet purée
2 tsp pure vanilla extract
1 1/2 cups unbleached all-purpose or whole-wheat pastry flour
¾ tsp baking soda
½ tsp baking powder
1/4 tsp salt
1/2 cup chopped, fresh strawberries ((or slightly thawed frozen berries))
1/2 cup non-dairy butter ((such as Earth Balance // 1 stick equals 1/2 cup) )
2 - 2 1/2 cups powdered sugar
1 Tbsp beet purée ((optional // mainly for color))
1/2 tsp vanilla extract
1 splash coconut or almond milk

Steps

Preheat oven to 350 degrees F (176 C) and line a muffin tin with paper or parchment liners.
Whisk together the almond or coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil, and vanilla extract to the milk and beat until foamy. Add beet purée and beat again.
Next, carefully add flour, baking soda, baking powder, and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain. Then fold in strawberries.
Carefully scoop batter into the cupcake holders, filling 3/4 way full. Bake for about 28-32 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let rest in tin for 5 minutes before transferring to a cooling rack to let cool completely. (I chilled mine in the fridge).
Rinse your mixing bowl out while the cupcakes are chilling and make the buttercream frosting.
Beat butter until fluffy. Then add powdered sugar in 1/2 cup increments until desired thickness is achieved. Add in vanilla and beet purée until desired color is achieved, and a splash of almond or coconut milk. If it becomes too thick, compensate with milk or beet purée. If it becomes too thin, add more powdered sugar.
Frost cupcakes as soon as they're cooled. I had leftover frosting.
Store in an airtight container to keep fresh for several days.