Fudgy Vegan Beet Cupcakes

4.20 from 5 votes

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What you need to know about these cupcakes: They require one bowl They’re vegan They really don’t need frosting They’re rich, moist and cakey They are fudgy and addictive They don’t taste like beets Not one bit Satisfied? Now let’s get baking.
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Served AsSnacks
CuisineBakery
Servings 6
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Ingredients
  

  • Beetroot - 1 medium sized pureed - 90 grams (1/2 cup puree)
  • Semolina flour Cream of Wheat - 100 grams (1/2 cup)
  • Jaggery OR soft brown sugar - 50 grams 1/4 cup + 2 tablespoons water
  • Salt - a pinch
  • Flavourless oil - 2 tablespoons
  • Baking Soda - 1/4 teaspoon
  • Baking powder - 1/4 teaspoon
  • Vinegar any - 1 teaspoon
  • 1 chewy cookie crumbled OR 1 tablespoon chopped nuts OR 1 tablespoon chocolate chips
  • 2 teaspoon cocoa powder
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Instructions
 

  • Clean, peel and cube the beets, then cook in a pot of water for 45 minutes, till the beets are very soft.
  • Allow the beets to cool down, then remove the boiled beets and discard the water.
  • Blitz the beets along with the jaggery powder OR sugar in a blender or food processor to get a smooth puree.
    Fudgy Vegan Beet Cupcakes - Plattershare - Recipes, food stories and food lovers
  • In another bowl mix together the semolina with cocoa powder along with a pinch of salt.
    Fudgy Vegan Beet Cupcakes - Plattershare - Recipes, food stories and food lovers
  • To this dry mix, add in the sweetened beet puree.
    Fudgy Vegan Beet Cupcakes - Plattershare - Recipes, food stories and food lovers
  • Now add in the oil and mix well.
    Fudgy Vegan Beet Cupcakes - Plattershare - Recipes, food stories and food lovers
  • Allow this batter to stand for at least 30 to 40 minutes, so that the semolina can absorb the liquids and puff up well. (This is compulsory, else you will end up with a dry cake).
  • After the semolina is nicely bloomed, add in the vinegar along with the baking powder and baking soda and mix well to incorporate evenly throughout the batter.
  • Pour into cupcake liners, dividing the batter equally and sprinkle with cookie crumbs, chocolate chips, nuts or seeds.
    Fudgy Vegan Beet Cupcakes - Plattershare - Recipes, food stories and food lovers
  • Bake in a preheated oven at 180° Celcius for 15 to 18 minutes or till a toothpick or skewer inserted in the center of the cupcakes comes out clean. Enjoy!
    Fudgy Vegan Beet Cupcakes - Plattershare - Recipes, food stories and food lovers

Notes

– Even though I’ve used a lot of beet puree in this recipe, the cocoa completely masks its flavour.
– If you would like a pronounced beet flavour, omit the cocoa powder and make plain beet cupcakes instead.
– These cupcakes aren’t too sweet, but just right in my opinion, this is because inspite of keeping the amount of jaggery low, the beet used were so fresh that it had its own sweet flavour and aroma.
– Feel free to top the cake with any nuts, seeds or other garnishes of choice.
– Cold pressed coconut oil can be used in place of vegetable oil as it doesn’t have a strong odor or flavour.

Please appreciate the author by voting!

4.20 from 5 votes
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