Fudgy Vegan Beet Cupcakes

Fudgy Vegan Beet Cupcakes
from Minimalist Baker


Ingredients
You need 11 Ingredients
Steps
Showing 4 out of 8 Steps
  1. Line a muffin pan with paper liners.
  2. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
  3. Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  4. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Minimalist Baker

Hi, I'm Dana! I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare

http://minimalistbaker.com/

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