Cupcakes - Beet-iful

By tinathorn

Ingredients

• 1 1/2 cup Gluten-Free Flour Blend
• 1/2 Tablespoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 4 Tablespoons fat, cold (use dairy-free butter substitute, coconut oil, or real butter if not dairy-free)
• 1/4 cup plus 2 Tablespoon honey (substitute another liquid sugar like agave nectar or pure maple syrup if you prefer)
• Egg replacer (prepared) to equal 2 eggs (If you prefer, use 2 real eggs)
• 1 medium roasted beet, peeled and cut into cubes (1 can)
• 1/4 cup milk (use any plant- or dairy-based milk)
• 1 teaspoon pure vanilla extract
• Creamy Frosting
• 4 Tablespoons Earth Balance® buttery spread (or butter)
• 2 1/2 cups confectioner’s sugar
• 1 teaspoons. vanilla extract
• 2 teaspoons lemon juice, freshly squeezed
• 2-3 Tablespoons rice milk (or other milk of your choice)

Details

Cooking time 25mins
Adapted from glutenfreegigi.com

Preparation

Step 1

Line a 12-section cupcake pan with paper liners.
Preheat oven to 350 degrees.
In the bowl of your food processor, combine beets and milk; process until the mixture is smooth; set aside.
In a mixing bowl, combine flour, baking powder, salt and baking soda; whisk to blend.
Cut in the fat with fork or pastry blender until a fine crumb mixture is achieved.
In a separate bowl, combine the honey, prepared egg replacer (or real eggs), beet puree and vanilla; stir to combine, then add it to the dry ingredients.
Stir just until no dry ingredients remain visible.
Divide mixture evenly between 12 sections of cupcake pan.
Bake 15-20 minutes, or until tops appear dry and spring back lightly when touched or a toothpick inserted in center comes out clean.
Cool completely before frosting.

Frosting

Stir all ingredients together until smooth.
Thin with milk, adding 1 t. at a time until desired spreading or piping consistency is achieved.
Add gluten-free allergy friendly food colorings of your choice.