Vegan Pink Velvet Cupcakes Recipe

 

Being Meat and Dairy-Free doesn’t mean that you can’t enjoy all your old favourite sweet treats! These Vegan Pink Velvet Cupcakes are devilishly tasty, easy to prepare and look simply gorgeous, especially when displayed stylishly. Making these babies for an event? Transport them safely in the Andrew James Cupcake Carrier.

 

Makes 10 Cupcakes, Prep Time: 20 mins, Cook Time: 1 hr 20 mins

 

INGREDIENTS

1 Small Beetroot

190g cups all-purpose flour

95g granulated sugar

1.5 tsp baking powder

0.5 tsp salt

175ml unflavoured soy or almond milk

120ml Olive Oil

1 tbsp. vanilla extract

 

 

 

 

 

METHOD

In a small saucepan cover your beetroot with water, then place on a high heat and bring water to boil.

Then lower heat and leave the pan on simmer till the beetroot can be effortlessly pierced with a fork, this should take around 45 minutes.

Then drain the water and leave the beetroot to cool down for a few minutes.

Whilst beet is cooling, combine the sugar, flour, salt and baking powder together in a large mixing bowl, using an Andrew James Food Mixer

Preheat the oven to 180°C and place 10 cake cases on a baking tray.

When the beet is suitably cool, rub its outer surface with your fingers to remove the peel.

Cut the beetroot into chunks then process in either a Food Processor or Blender.

Add the milk, oil, and vanilla to the beet mixture then blend until smooth, stopping to scrape down the sides of the bowl when required.

Add the beetroot mixture to the bowl with the dry ingredients.

Beat the wet mixture into the dry with the Andrew James Food Mixer on high speed until fully blended.

Spoon the batter across the 10 cases, filling each about 2/3 of the way full.

Bake your cupcakes for around 25 minutes, until the tops spring back when lightly touched.

Transfer the baking tray to a cooling rack to cool.

The Icing

Scoop the solids from the can of coconut cream into a large mixing bowl, (you can save the liquid for another day).

Beat the coconut cream on high speed with an electric mixer for about a minute until mixture is fluffy.

Then add in the maple syrup, and beat this together.

Put the mixture in the fridge until ready to use.

When the cakes are cool, top with icing, either by simply using a spoon or a piping bag for a more attractive professional finish.

Serve immediately or cover and chill for up to 2 days.

 

 

 

 

 

Did you recreate this recipe at home, or have any other great cupcake recipes you’d like to show us? We’d love to see! Tag us at @andrewjamesuk on Instagram and @andrewjamesltd on Twitter!

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