Description
Vegan chocolate cupcakes are topped with an easy and pink vegan buttercream frosting, made with beets!
Ingredients
Scale
- For the cupcakes:
- 2 1/4 cups all purpose flour
- 1 1/4 cups cane sugar
- 1 teaspoon fine grain sea salt
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1 1/4 cups almond milk
- 1 tablespoon apple cider vinegar
- For the frosting:
- 1/4 cup full fat coconut milk
- 1 1/2 cups vegan butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 tablespoon Love Beets beet powder
Instructions
- Preheat oven to 350 degrees F. Grease a muffin tin liberally and set aside.
- In a large bowl, whisk together the flour, sugar, salt, cocoa powder, and baking soda. In a small bowl, whisk together the olive oil, vanilla extract, almond milk, and apple cider vinegar. Add the liquid mixture to the flour mixture and stir together with a spatula until no flour streaks remain. Transfer evenly into the prepared muffin tin.
- Bake for 15- 20 minutes, or until a sharp knife inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, beat together the coconut milk and vegan butter for the frosting with a hand mixer. When the mixture has come together, add the vanilla, powdered sugar, and beet powder. Start beating on low with the hand mixer, increasing to medium high until mixture is combined. Store frosting in the refrigerator until ready to use.
- After the cupcakes have baked and cooled, frost them liberally with the frosting, using an offset spatula or piping bag. Store in the refrigerator for up to 3 days.