Under-fill each cupcake liner, so as to leave a sufficient gap for frosting, making them feel just that inch more dainty.
Delicate flavors are a weakness of mine, especially during the spring and summer months. While you might think beets would bring an overbearingly earthy flavor to proceedings, you couldn’t be more wrong. Not only do they bring an unprecedented moistness, but they also allow the light lemon frosting to really shine.
Tea parties are definitely in our midst.
Vegan Beet and Lemon Cupcakes
- 3/4 cup all-purpose flour
- 1/4 cup superfine sugar plus 1 tablespoon vanilla sugar (or use all superfine)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 ounces pre-cooked vacuum-packed beets not in vinegar
- 1/2 cup Plant Milk
- 1 tablespoon vanilla
- 1 tablespoon melted coconut oil
- Grated lemon zest to decorate
FOR THE FROSTING
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons vegan margarine
- 1 tablespoon lemon juice
- Preheat the oven to 325°F and line a muffin pan with 6 muffin cases.
- Lightly mix the flour, sugar, baking powder, and baking soda together in a large bowl.
- Blend the beets with the plant milk in a food processor or blender until smooth, then transfer to a separate bowl or jug. Whisk in the vanilla extract and melted coconut oil.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Gently fold to incorporate, making sure not to overwork the mixture. Divide evenly between the 6 cupcake liners. Tap gently on the work surface to release any air bubbles.
- Bake for 20 minutes. Remove from the oven and immediately transfer the cupcakes to a wire rack.
- While the cupcakes are cooling, make the frosting. Beat the confectioners’ sugar, margarine, and lemon juice together until smooth. Refrigerate for at least 30 minutes.
- Once the cupcakes are completely cool and the frosting has been sufficiently chilled, decorate each cupcake using a spatula. Decorate with lemon zest and serve. The cupcakes will keep for 3 to 5 days.