Vegan Red Velvet Cupcakes
Vegan Red Velvet Cupcakes
Ingredients:
Cupcakes
3/4 cup pureed beets
1/3 cup coconut oil
1 1/4 cup cane sugar
1 1/2 tsp vanilla extract
1 cup sprouted spelt flour (or whole wheat flour)
1/4 tsp salt
1 1/2 tsp cacao powder
1 1/2 tsp baking powder
1 cup unsweetened almond milk
Frosting
1/4 cup Earth Balance
250 cup vegan cream cheese (cashew based)
1 1/2 cup powdered coconut milk (or powdered sugar)
1 tsp vanilla extract
2 Tbsp unsweetened almond milk
Directions:
Mix all cupcake ingredients together until batter is smooth and place in muffin tin (with or without liners). Bake at 350 F for 20 minutes or until cupcake is fully cooked. While cupcakes cool, using an electric mixer, mix all frosting ingredients together until smooth. Once cupcakes are cooled, icing them with the frosting. Enjoy!
Note: These are vegan cupcakes and can get pricey. For non vegan cupcakes substitute Earth Balance with butter, almond milk with cows milk and vegan cream cheese for Philadelphia cream cheese.
