Just keep an eye on it around the 25-30 minute mark and be careful not to overbake. But I was a bit skeptical, tried this recipe out today and it’s quite good. I’m an avid baker, and this recipe takes the cake (pun intended). I debated doing it for this recipe but believe one has to review the recipe as written, not tweak it and then grumble about bad results. I would love to make natural red velvet cupcakes. These were delicious. – agave for the sugar Just putting these in the oven and doubled the recipe, do you think they freeze well? If you’d like to reduce the cooking time, that would definitely make them a bit more fudgy. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Did it hold together? Give it a try and see how it works. X. I want to try this, but I don’t have any almond milk on hand, and I’m not vegan. They are perfect! im wanting to use this recipe for my birthday cake, the cake is for around 6 people, Hi! It is super common for bakers to use vinegar in this way (adding it to milk to create buttermilk). Better luck next time! Mmmmm I made them with coconut milk, coconut sugar and buckwheat flour (I added 2tbsp of hemp protein in the cup of flour), they were delicious and Gluten Free! Recipe looks amazing. Paired with a non-vegan swiss meringue buttercream, this was easily one of my favorite cupcakes I’ve ever had. If you have any thoughts on what might have happened please let me know! Thank you, will definitely be a recipe I use again and again :-). They were so surprised when I told them the cupcakes were vegan and had beets in them. Thanks! I have made them both ways, roasted them the first time, no appreciable difference. If you haven’t been previously warned about beets, consider this your official warning. How did you make the beet glaze? My mom has an amazing red velvet cake recipe that like most red velvet recipes, uses a LOT of red food coloring. I’m pretty picky about my sweets- so if you’ve won me over, then you’re more awesome than words can describe. Really love your recipes they’re awesome! What would be the measurements to convert it to a cake? Thanks! Fed some to my beet- loathing parents and they asked for more. I expect the same reaction. They should keep at roomp temperature (covered) for a few days, in the refrigerator for 4 days, or in the freezer up to 1 month! I wonder if I did something wrong or there is a trick to making them more like brownie/less like cupcake. The best choc muffins I’ve ever tasted including bought ones! And if using can beets (as others suggested) still using blender to mix wet ingredients. I would consider this as a healthy dessert option! Makes 12 cupcakes 260 g (about 2 large/ 9 oz) beetroot, grated raw with skin. I applaud no-frosting cupcakes, but you need to bloom the cocoa to make it work. We’re glad you enjoyed them! This recipe is def my new go-to chocolate cupcake recipe. Next time, would you mind leaving a rating with your review? My husband could detect the beet taste but no one else seemed to notice. Just sayin’. I want to use this recipe to make a double stacked cake. And yummy! Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wow! Love the frosting idea! Otherwise it seemed more like an unexciting muffin. Beets in a chocolate cake is absolutely my favourite vegetable-cake combo. Absolutely amazing cupcakes! Hey, sorry if this has been answered already but do you bake the cupcakes and the beets at the same temperature (190c)? Not only are they delicious fresh out of the oven, but they retain 100% of their moisture the next day it’s crazy! Once wet and dry touch, the chemical reaction starts and they need to be baked immediately. I made them for my sisters and mum for our lent treats and they LOVED THEM. Thanks for sharing! So wonderful!! It’s super helpful for us and other readers. The verdict is in: Moist and delicious. I appreciate you posting alternatives ingredients because I was able to use the better options (coconut oil, turbinado sugar etc.). Both times turned out perfect. Peel the beetroot and get rig the hard top and bottom part. I’d never know that it was healthy OR vegan. I’m definitely going to try making these again as per the recipe though. He was shocked when I told him the secret ingredient for these cupcakes. They just taste delicious. Happy cooking! I’m definitely NOT vegan, but I do love my chocolate cupcakes. Thank you for this recipe, I adore your blog a lot! My son is allergic to eggs, so I made these for his first birthday party yesterday. I’ve made this recipe more than a dozen times over the past several years. I am curious about the measurements of coconut and oat flours that you used. I used regular whole wheat flour and canned pumpkin purée because that’s what I had in the pantry. A match made in heaven. I’m not sure what went wrong? I tried not using baking soda at all and it worked. Oh…my…goodness….THESE ARE AMAZING!!! Just made this! Still phenomenal. Love it! Can I sub almond milk with cow milk? I usually cut back on sugar, as a personal preference. 2 ounces of red food coloring, to be exact. i used organic coconut flour and grated the beets like mentioned (as opposed to making a purée), but other than that followed the recipe and measurements.

Baked Linguine Alla Vodka Locale, Keyboard Layout Creator Arrow Keys, Bree Animal Crossing Theme, Dr G Brightening Peeling Gel Sephora, Is Lynmouth Open, Borderlands 3 Gtx 1050 Ti, Variance Of Binomial Distribution Calculator, Sweet Potato Mangalorean Recipe,