Name: Vegan Gluten-Free Chocolate Cupcakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 11 servings
Ingredients: 0.5 cup almond milk; 0.75 tsp apple cider vinegar; 2 tbsp flaxseed meal ((to make flax eggs)); 5 tbsp water ((to make flax eggs)); 1.5 tsp baking soda; 0.33 cup cane sugar; 0.33 cup maple syrup; 1 cup beet puree ((or sub butternut squash, applesauce, or another hearty fruit puree with varied results)); 0.25 cup coconut oil ((or vegan butter such as Earth Balance)); 0.25 tsp sea salt; 2 tsp vanilla extract ((optional)); 0.5 cup cocoa powder ((if clumpy, sift)); 0.5 cup almond meal ((finely ground)); 0.25 cup gluten free oat flour; 0.75 cup gluten free flour; 0.5 cup almond milk; 1.25 cup vegan chocolate ((chopped)); 0.5 cup plant butter ((softened and cut into Tablespoon-sized slices)); 1.75 cups powdered sugar

Instructions

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1

FOR BEETS: To roast beets (2 large), preheat oven to 400 F (204 C), drizzle with oil of choice, and wrap in foil. Bake for 50-60 minutes or until a knife slides through easily. Peel skins by rubbing foil around. Add [beets] to a food processor or blender and add liquid of choice (0.25 cup). Blend until creamy, smooth and pourable, scraping down sides as needed. Alternatively, sub another fruit puree, such as [applesauce], with varied results.
2

FOR CUPCAKES: Preheat oven to 375 F (190 C) and line 11 muffin tins with paper liners, or lightly grease. Measure out almond milk (0.5 cup) and add apple cider vinegar (0.75 tsp). Stir and let curdle while moving onto the next step.
3

Prepare flax eggs in a large mixing bowl by mixing flaxseed meal (2 tbsp) and water (5 tbsp). Let rest for 5 minutes.
4

Add baking soda (1.5 tsp) to the [almond milk vinegar mixture] and stir. It should fizz.
5

Add the cane sugar (0.33 cup), maple syrup (0.33 cup), and [almond milk mixture] to the [flax egg] and beat to combine. Then add beet puree (1 cup), melted coconut oil (0.25 cup), sea salt (0.25 tsp), and vanilla extract (2 tsp) (optional) and mix.
6

Add cocoa powder (0.5 cup), almond meal (0.5 cup), gluten free oat flour (0.25 cup), and gluten free flour (0.75 cup) and beat to combine. If the batter appears too thick, add a touch more [almond milk], but it should be perfect. If too thin, add a little more [gluten free flour] + [cocoa powder]. It should resemble a thin, pourable batter.
7

Divide batter evenly between muffin tins, filling 0.75 full.
8

Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
9

Let rest in the tin for 10-15 minutes. Then remove and let cool COMPLETELY on a cooling rack. Do not sample early as they need to fully cool or they may stick to wrappers.
10

FOR FROSTING: Add almond milk (0.5 cup) to your rinsed mixing bowl and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
11

Immediately add vegan chocolate (1.25 cup) to warm [almond milk] but do not touch for 2 minutes so it can melt.
12

Stir with a [wooden spoon] to incorporate, then add plant butter (0.5 cup) and cover. Let rest untouched for another 10 minutes to meddle.
13

Use your mixer to beat the mixture together. Then add powdered sugar (1 cup), mix again, and place in fridge to set for 20-30 minutes. It's ready when it's slow to move when tipped.
14

Remove from fridge and beat again. If still too thin, add another powdered sugar (0.75 cup) (for a total of 1.75 cups) and beat until light and fluffy.
15

Frost cupcakes generously. You will likely have leftover frosting. [sprinkles], [mint leaves], or fresh [raspberries] would make the perfect garnish.
16

Will keep well-covered at room temperature for several days, though best when fresh.