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The frosting for the pink beet cupcakes is naturally colored with Beet Juice. The base is a vanilla muffin. Perfect for friends or colleagues.

I can’t tell you how much I appreciate cupcakes. They are perfect little gifts for colleagues, relatives, friends,… I wanted to make some pink cupcakes, so I used some beet juice in the frosting. They are little cute pink beet cupcakes. The basis is a simple vanilla muffin.

Pink Beet Cupcakes Elephantastic Vegan Recipe for Pink Beet Cupcakes. The base is a simple but wonderful fluffy Vanilla Muffin. The frosting for the Pink Beet Cupcakes is naturally colored with beet juice. Perfect for friends or colleagues. 5 from 1 vote Print Recipe Pin Recipe Prep Time 30 mins Cook Time 20 mins Total Time 50 mins Course Dessert Cuisine Vegan Servings 8 cupcakes Calories 160 kcal Ingredients US Customary Metric 1x 2x 3x Ingredients for the Vanilla Muffins 1 1/4 cup all-purpose-flour

1/3 cup white vegan sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 pinch salt

1/2 teaspoon apple cider vinegar

1 teaspoon canola oil

3/4 cup almond milk

a few drops of vanilla extract Ingredients for the beet frosting 1/2 cup whipped coconut cream

1/4 teaspoon beet juice Instructions Preheat the oven to 350°F/180°C.

In a mixing bowl add all the dry ingredients given above and whisk.

Mix in the wet ingredients and whisk until it's a nice smooth dough.

Put muffin liners in a muffin tray and fill them with the dough about 3/4 full.

Put them in the oven for about 20 minutes. (You can test the cupcakes with a small wooden stick to make sure the dough is done in the middle.)

Let the Muffins cool down completely.

Whip the coconut cream until stiff, mix in the beet juice. You can add more beet juice if you'd like a more intense color.

You can put the frosting in the fridge for half an hour or so to harden a bit more.

Fill the frosting in a piping bag and apply to muffins. Nutrition Calories: 160 kcal Carbohydrates: 24 g Protein: 2 g Fat: 6 g Saturated Fat: 4 g Sodium: 70 mg Potassium: 82 mg Sugar: 8 g Vitamin C: 0.4 mg Calcium: 38 mg Iron: 1.2 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

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