Well these cupcakes are delish!!!! And the frosting is awesome too! Caitlin picked up these bone sprinkles and we just had to make something fitting to match and these cupcakes fit the bill. The cake is fluffy yet dense (a brain teaser, I know) with a light chocolaty flavour. The frosting is creamy but not too sweet; the perfect accompaniment. We hope you enjoy them as much as we did. And have yourselves a happily, haunting Halloween!
Red Velvet Cupcakes using Beet Purée
all of it, everything adapted from Je Suis Alimentageuse
¾ cup beet purée
1/3 cup canola oil
1 ¼ cup organic sugar
1 ½ tsp vanilla extract
1 ¼ cup AP flour
1 ½ tbsp cocoa powder
1 ½ tsp baking powder
1 cup unsweetened original almond milk
Cream Cheese Frosting
¼ cup Earth Balance
1 container of Tofutti Better Than Cream Cheese (the one without hydrogenated fat – it’s yellow)
1 cup icing sugar
Sprinkle/splash of vanilla extract
Preheat oven to 350˚F. Line a cupcake tray with cupcake liners. We tend to have problems with our cupcakes getting stuck to the liners so we like the grease the inside of the paper liners.
Mix together the oil and beet purée in a large bowl until you have one homogenous mixture. Add in the sugar and vanilla.
In a medium bowl sift together the dry ingredients.
Add the dry ingredients to the wet, alternating with the addition of milk.
Divide the batter amongst the cupcake tray. Bake for 20-25 mins.
Cream together the marg and cream cheese. Add in the sugar ½ cup at a time, sprinkling in the vanilla in between.
Pipe the icing on the cupcakes after the cupcakes have cooled.