Borscht vibes, but cupcake 😋 okay, that sounds a little gross but you barely taste the beets and they’re naturally sweet 😋😌 it’s good, I promise (I should go into advertising clearly) 😂 also forget-me-not flowers are edible and make pretty cupcake decorations? What’s your favourite edible flower? Recipe will be posted tomorrow on theseitanist 💜💜
Borscht-inspired Red Velvet Cupcakes
3 small beets, puréed
3/4 cup plant milk
1 tsp apple cider vinegar
1/3 cup grape seed oil
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup sugar
2 tbsp cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Vegan sour cream
Coconut whipped cream
Preheat oven to 350 and line cupcake tins with muffin liners (I use reusable silicone ones). Mix plant milk and ACV together and set aside for 5 mins. Combine wet ingredients. Combine dry ingredients. Mix the two together with a stick blender. Pour into muffin tin and bake for 20-25 mins until toothpick inserted into the middle comes out clean. Spoon out the top and add a little bit of vegan sour cream. Top with coconut whipped cream, sprinkles, and edible flowers (I used forget-me-nots).
1/4 cup chocolate chips (omit if you want this to be refined sugar-free)
Toppings e.g. nuts, chocolate chips (optional)
Preheat oven to 350 degrees F/ 176 C.
Line a muffin pan with muffin wrappers or silicone molds.
Prepare your flax eggs in your food processor. Meanwhile, get all the other ingredients and rinse your beans.
Add all ingredients besides toppings to the food processor and puree until reasonably smooth. Scrape down the sides as needed. Add water or plant milk if the batter seems too thick. The batter should be a little thick – think chocolate ganache (as opposed to cream cheese, which is too thick), but definitely not runny.
Scoop into muffin tin – a silicone spatula works best for this. Add toppings and bake for about 25 minutes.
Let cool and then store in the fridge (the brownies taste best when they’re cool).
Chop walnuts & pecans 2. Slice pears in half and remove seeds/hollow out a small part with a sharp spoon. 3. Place nuts in this hole and then drizzle each pear half with about a tsp of maple syrup and sprinkle with some cinnamon. 4. Bake for 25 mins at 180 degrees Celsius. 5. Let cool and enjoy with vegan yoghurt (optional).