Indulge in the rich flavors of vegan red velvet cupcakes made with beet puree, topped with airy whipped chocolate ganache infused with vanilla bean. These decadent treats are perfect for any occasion, whether it's a special celebration or a delightful dessert for yourself.
Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 3/4 cup beet puree cooked and blended beets. 1/2 cup almond milk. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup vegan dark chocolate chips. 1/4 cup coconut cream. 1 tsp vanilla bean paste. 1 tbsp powdered sugar.
Instructions: Warm the oven up to 350F 175C and put cupcake liners in a pan. Mix the cocoa powder, baking powder, baking soda, and salt in a large bowl with a whisk. Blend the beet puree, almond milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Fill each cupcake liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. To make the whipped chocolate ganache, melt the chocolate chips in a bowl that can stand up to heat over a pot of simmering water, stirring every now and then. Take the chocolate off the heat and mix in the vanilla bean paste, coconut cream, and powdered sugar using a whisk until the mixture is smooth and shiny. Put the ganache in the fridge to cool down and thicken for about 30 minutes. Whip the ganache with a hand mixer until it is light and airy. Spread or pipe whipped ganache on cupcakes that have been let to cool. If you want, you can add more grated vegan chocolate or sprinkles as a decoration. Serve and have fun!