Vegan Coconut Fudge Beet Cupcakes

Yummy yummy yummy I got fudge in my tummy.  Yes, you read that correctly....these deliciously moist fudge cupcakes are made with beets!  It may sound strange, but if you think about it, it really is not.  It is very much like using applesauce in a baking recipe instead of eggs.

So, veggies for dessert?  Heck yeah!  And, I'll show you how it is done!  If you are not in the mood for cupcakes, just pour the batter in a cake pan and make a cake instead!

Don't forget, you can always play around with this recipe.  I love the combination of coconut and chocolate.  But if you are not a fan of coconut, replace it with something fun, such as walnuts, pecans, etc.

Vegan Coconut Fudge Beet Cupcakes

Ingredients (yields 12 cupcakes)
1 large beet
1 c unsweetened original almond milk (or nondairy milk of your choice)
1 tsp apple cider vinegar
3/4 c sugar
1 c flour
3/4
1/2 c cocoa powder
1/4 c shredded coconut
1 tsp baking soda
1/2 tsp baking powder
pinch of salt

Directions:

Preheat oven 375.  Lightly oil beet, cover with foil and roast in oven for 1 hr - 1.5 hrs.  After an hour, poke with knife.  If you can cut through it without much pressure, remove and peel by rubbing off the skin with paper towels.  Cool off beets in refridgerator. Once cooled, blend completely in food processor and set aside.

Line your muffin pan with cupcake liners and make batter.

Whisk together all wet ingredients, then mix in dry ingredients and pureed beets.  Continue to mix until thoroughly combined.

Pour into cupcake liners to about 3/4th's full.  If you have extra coconut flakes, take each cupcake with a pinch. 

 Bake for about 22-25 minutes.  To make sure they are done baking, do the toothpick test.  Once done, allow to cool completely.