From Minimalist Baker
Vegan Beet Strawberry Cupcakes
- Time
- 45 min
- Makes
- 12
- Ingredients
- 16
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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
Nutrition · per serving
1 cupcakes per serving
- Calories
- 247 kcal
- Fat
- 13 g
- Fiber
- 1.8 g
- Sugar
- 31 g
- Sodium
- 230 mg
- Protein
- 2.1 g
- Carbohydrate
- 32 g
- Saturated fat
- 6.2 g
- Unsaturated fat
- 5.7 g
As published by Minimalist Baker.
The method
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