Chocolate Fudge Beet Cupcakes

 

BEETS!

 

Betalain, a Phyto-compound that makes beets bright red, fights the aging of our cells by lowering inflammation and supporting cell detoxification. Betalain is a powerful antioxidant, preventing cell damage and reducing cancer-causing free radicals. Beets also contain betacyanin which has been shown to fight cancer and remove toxins from our skin, liver, and blood.

Beets contain powerful antioxidants that cleanse, heal, and support many organs such as the liver, heart, and colon. They improve skin health and strengthen the lungs. Beets are packed with potassium, fiber, magnesium, iron, folic acid, and vitamin A. They can heal on the gut lining, improve digestion, and feed our healthy gut flora improving serotonin and dopamine production. They have also been shown to reduce the risk of colon cancer, skin cancer, and liver disease. Beets are powerful blood detoxifiers and stabilize blood sugar to fight sugar cravings and brain fog.

These cupcakes are a guilt-free decadent treat. full of antioxidants, fiber, and nutrients from the beets and dark chocolate. Delicious, fudgy, and rich- they are a guaranteed soul soother. Get all the healing benefits of beets masked behind chocolatey deliciousness. 
Great for kids and beet-skeptics

 
 

Ingredients

  • 1 medium to large beet

  • 3/4 cup coconut sugar or raw sugar

  • 1 cup unsweetened vanilla almond milk

  • 1 tsp white or apple cider vinegar

  • 1/4 cup coconut oil, melted

  • 1/2 cup unsweetened dark cocoa powder

  • 2 tsp pure vanilla extract

  • 1 heaping cup almond flour or gluten free baking flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

Directions

  • Preheat your oven to 375 degrees, clean and peel the beet (I recommend roasting an entire bunch of beets here, use one for the cupcakes and save the rest for soups and salads throughout the week)

  • Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. For smaller beets, 45 min, larger may be 60-70 minutes. They should be tender. Set in the fridge (in a bowl to catch juice), cool to room temperature.

  • Once cooled, puree the beets in a blender to get 1/2 cup of puree. (if you have extra, throw it in a smoothie!)

  • Line a muffin pan with cupcake liners.

  • Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets , and whisk until foamy.

  • Add flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

  • Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool!

  • Once cooled, dust with cocoa powder and ENJOY!

Francesca Barone