Recipe makes 12 cupcakes
Cupcakes:
1 + 3/4 cup all purpose flour
1 tbsp cocoa powder
2 tsp baking powder
1 tsp baking soda
2 tbsp red beet powder
1/4 tsp salt
1 cup of sugar
1 1/2 cups unsweetened oat milk
1 tsp vanilla extract
3/4 cup coconut oil (Melted)
1/2 tbsp apple cider vinegar
Vanilla buttercream:
200g dairy free butter
3 cups icing sugar
2 tsp vanilla extract
1 tbsp cold coconut milk
Topping:
Sprinkle with colors of your choice for a little shimmer 🙂
Preheat the oven to 338F/170C.
Prepare 12 muffin pan with paper liners and set aside.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.
Buttercream
Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut cream, mix on high speed for 3 minutes, until smooth.
Pipe the frosting onto the cooled cupcakes.
You will truly enjoy these cupcakes !
Cristina for Peas and Peace
Peas & Peace TM 