Beet root is a humble vegetable that seems to be looked past a lot. They are low in calories, high in fibre and iron, and has many nutrients that benefit the immunity and cardiovascular health. Other interesting facts about beets from this website:
- they contain betaine, which is a substance used to treat depression
- they contain trypophan, a substance that is needed for mental health like mood regulation and relaxation
- they are also known as nature’s viagra…yup. due to its high boron content which is related to sex hormone production
Using beets in baked goods never crossed my mind before. A while ago I saw some recipes that used beets, and now that I have more spare time, I found an awesome vegan chocolate beet recipe from Sister Earth Organics’ blog. I only made tiny changes and substitutions with the ingredients I had available. I highlight the changes made, in purple.
Vegan Chocolate Beet Cupcake
Yield: 16 cupcakes
1 1/2 cup cooked and pureed beets (I used 4 beets)
1/2 cup brown sugar
2 tsp vanilla extract
1 cup whole wheat flour + 1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup coconut oil, melted
1/3 cup almond milk
1. Combine the beets, brown sugar, vanilla, coconut oil and almond milk. In another bowl, mix together the flour, cocoa, baking powder, baking soda, salt, and cinnamon.
2. Mix together the wet and dry ingredients.
3. Scoop the batter into cupcake liners. Bake at 350 degrees C for about 15 minutes, you can turn off the oven and leave them in for 3-5 more minutes.
4. Let them cool completely.
5. Make the Chocolate no-butter buttercream frosting to top the cupcakes. I’m just linking it because I made no changes to the recipe. It tastes delicious, and just like chocolate frosting.
*try to refrigerate the frosting before adding it on the cupcakes.
*the cupcakes do lose moisture with refrigeration, so eat them as quick as possible or wrap them up
I added a garnish to make it look extra presentable because I brought them as a present when I visited one of my high school teachers this week. I decided to use shredded coconut for the colour contrast. This is as good as guiltless eating gets 🙂
Days until Christmas: 3