– As a mostly non-vegan baker, I was a bit puzzled by the “beat until foamy” cue. I baked for 21 mins the second time and they were more fudgy. – At 22 mins, our cupcakes were slightly more cakey and less fudgy. The KAF conversions and the weights listed in the “metric” option here are quite different, but the cupcake still turned out well both times. – The second time I made it, I forgot about the “metric” option and used the King Arthur Flour weight conversions. (Neutral veg oil also worked great for us and I’m curious to try with olive oil.) I use this trick for buttercream and it worked perfectly here. This brings the temperature up until the coconut oil stays liquid. – If you find that the coconut oil starts to re-solidify in the wet ingredients, you can heat a cup or so of the wet ingredient mixture until it’s very hot and then mix it back in. – We have an electric pressure cooker and used that for cooking the beets. That makes it really easy to make this recipe again. – If you have extra beet puree, I’d recommend freezing it in ~100-120g (1/2 cup) amounts. I plan to experiment with vegan swiss buttercream and with making this into a layer cake. Paired with a non-vegan swiss meringue buttercream, this was easily one of my favorite cupcakes I’ve ever had. Our kids (who normally just eat the frosting on cupcakes) ate these happily. My husband could detect the beet taste but no one else seemed to notice. It’s become our go-to recipe even though we aren’t vegan. It’s a great way to use up our CSA beets. The flavor and texture are fantastic, and it’s not too sweet. Just getting Americans, especially kids, to eat any veggies at all, is a worthy challenge. My big problem will be not eating all the beets myself before I can sneak them into cupcakes! I’m in the “I love beets” camp, had them on-hand before I found this recipe, planning to make pressure cooker borscht again (recipe from “Vegetarian Cooking Under Pressure” by Lorna Sass) this week. Beet skins are usually scarred, more fibrous, dried out, impossible to clean, and might change the texture. Some farmers market sellers even admit that when they sell out, they buy conventional produce from a grocery and sell that. And even if they say organic, we both know produce still might not be, or can be cross contaminated, a politicized issue. Most of the pesticide contamination is in the skins. Especially if the beets aren’t organic, skinning is okay. We can’t always cram in every bit of food value produce offers, and this is just a cupcake. The beets will still contain lots of nutrition, very little lost. I’ve been vegetarian since 1972, am pretty well informed, was a licensed and certified Natural Therapeutics Specialist and LMT for decades. Just getting people to eat more produce at all, is still an uphill climb. We recycle proteins and manufacture vitamins, they don’t just leave our bodies quickly. Our bodies are smarter and more complex than doctors or we used to assume, and we can handle a few cupcakes or peeled veggies without malnutrition. You’re right, but firstly, it’s just a treat, all her ingredients contribute nutrition… and also we now know more than decades ago about our nutrition. What you need to know about these cupcakes: I’ll keep trying on both of our behalf, though. Trust me, I tried to reverse this information but the health food gods didn’t seem to want to budge. That just means you should eat beets and have an occasional cupcake. Now of course, that doesn’t meant you should eat cupcakes instead of beets. Loaded with vitamins A, B and C, they’re also high in fiber, manganese, folate and are a rare source of phytonutrients called betalains, which have been shown to have antioxidant, anti-inflammatory, and detoxification qualities (find out more here).Īll of that goodness inside these cupcakes? Who would’ve thought? They, are, messy.Īfter a roast in the oven beets get all soft and juicy and perfect for adding to things like cupcakes because they don’t have a particularly offensive flavor and add a ton of nutrients and moisture to baked goods.īeets may be unsightly – and stain your hands pink – but they’re extremely healthy for you. If you haven’t been previously warned about beets, consider this your official warning. But none of the recipes I’d seen before were vegan, so I knew experimenting was a must. I’ve been wanting to put beets in my dessert for a while now, seeing as they pair so well with chocolate. Before you say anything bad about these cupcakes, have you tried my chocolate covered sweet potato chips yet? Because if you have then you know I know a thing or two about desserts – just sayin’.
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