Name: Vegan Strawberry Beet Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 1/2 cups unbleached all-purpose flour; 3/4 cup organic cane sugar; 1/2 tsp salt; 1 tsp baking soda; 1/2 cup beet purée (from about 1 large beet, roasted and puréed); 1/2 cup fresh strawberries, diced; 1/3 cup melted coconut oil; 2 Tbsp apple cider vinegar; 1 tsp vanilla extract; 3/4 cup unsweetened almond milk

1

Preheat oven to 375°F (190°C) and line a 12-slot muffin tin with paper liners.

2

In a large mixing bowl, whisk together flour, cane sugar, salt, and baking soda.

3

In the same bowl, add beet purée, diced strawberries, melted coconut oil, apple cider vinegar, vanilla extract, and almond milk. Mix until just combined - don't overmix.

4

Divide batter evenly among muffin cups, filling each about 3/4 full.

5

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

6

Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.