Un-Beet-able Dairy-Free Red Velvet Cupcakes
Prep time
Cook time
Total time
Author: American Institute for Cancer Research
Serves: 12 cupcakes
Ingredients
Dairy-Free Red Velvet Cupcakes
- 1 cup canned beets, drained
- ½ cup unsweetened dairy-free milk beverage, divided
- 2 teaspoons white vinegar
- ½ teaspoon vanilla extract
- ¾ cup + 2 tablespoons, unbleached all-purpose flour
- 6 tablespoons natural cocoa powder + 1 to 2 tablespoons for decorating
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt or fine sea salt
- ⅓ cup non-GMO canola oil, chilled (can sub your baking oil of choice)
- ¾ cup sugar
- 1 large egg, cold (see post above for egg-free options)
Dairy-Free Cream Cheese Frosting
- ⅔ cup powdered confectioners’ sugar
- ¼ cup dairy-free cream cheese alternative
- ½ to 1 teaspoon vanilla extract
Instructions
Dairy-Free Red Velvet Cupcakes
- Preheat you oven to 350ºF and line a 12-cavity muffin pan with cupcake papers.
- Working the knife up and down in measuring cup, coarsely chop the beets, if needed. Place the beets in your blender and add ¼ cup of the milk beverage. Blend until the beets are finely chopped. Add the remaining milk beverage, vinegar and vanilla and blend to puree.
- In a small bowl, whisk together the flour, 6 tablespoons cocoa powder, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, combine the oil and sugar with a hand mixer on medium speed, until the sugar is evenly moistened. Add the cold egg and beat on high until the mixture resembles mayonnaise and the sugar is almost completely dissolved, about 90 seconds. Add the beet mixture and beat until combined. Sift in the dry ingredients and mix, either on low speed or by hand until just combined.
- Divide the batter evenly among your lined muffin cups, filling them about two-thirds full.
- Bake the cupcakes for 28 to 30 minutes, or until the tops feel springy. Immediately transfer the cupcakes to a wire rack and cool completely before frosting.
Dairy-Free Cream Cheese Frosting
- In a small bowl, work the powdered sugar and cream cheese alternative together with a wooden spoon or hand mixer until combined. Mix in the vanilla.
- Frost the cupcakes, using about 1 tablespoon frosting for each.
- Sift the remaining cocoa powder over the frosted cupcakes. If desired, let the cupcakes sit at room temperature or in the refrigerator to allow the frosting to set, about 2 hours.
Notes
Frosting Tips: Frosted cupcakes can sit at room temperature for up to 12 hours. Frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in the refrigerator for up to 5 days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-red-velvet-cupcakes