On this rainy Sunday, I’ve been happily #notwriting. (Erm, apart from this post.) Instead, I’ve been milling about the kitchen, trying out a new recipe for my sadly neglected baking blog.
Most of my recent posts have been novella related, and indeed, my energy so far this year has been devoted to publishing matters. But earlier this weekend, as I was on the way to my little nephew’s drum recital – only 7 years old and already performing James Brown! *proud Auntie smile* – I noticed all the Canadian flags popping up on buildings, front lawns and cars. July 1st is truly one of my favourite days of the year in Ottawa. So, while dawddling in the weekend waters of procrastination, I tried my hand at some Red Velvet Cupcakes with Cream Cheese Icing. A little something festive to pass around the Canada Day BBQ or munch while on the way to The Hill to see the concerts and fireworks. (If they last until then.)
Full disclosure! I can’t actually call these Red Velvet Cupcakes…because sadly, they did not turn out red. I didn’t want to use food colouring, so I opted for beet root, like so many others have done. I guess my beets weren’t beety enough?? If I’m honest – and I’m a writer so this doesn’t happen often, hah – they probably didn’t turn out red like they were supposed to because I added more cocoa powder to the recipe. Oops. Not oops, actually. It was totally deliberate and I’d do it again. I’m not sure what the point of 1 1/2 Tbsp of cocoa powder is, anyway. In my world, not much. So I bumped it up! I guess this wasn’t much of a baking mystery, after all…However, for your benefit, I’ve listed the lesser amount. Who knows, your cupcakes might even turn out red!
So anyway, recipe!
The cupcakes are vegan, but the icing is not. And although the beets didn’t do much for the colour, they certainly made the cakes nice and moist. And hey, there’s probably a litte extra fiber in there too. Maybe even some iron. But really, they’re cupcakes. Let’s not expect too much of them. ;)
Hope you have a Happy Canada Day! And enjoy a cupcake too, if only with your eyes.
Wishing you sweet satisfaction,
Red(dish? Nah, but still delish) Velvet Cupcakes (Vegan)
3/4 cup pureed beets (steamed, roasted or boiled and then pureed)
1 1/2 cups all-purpose flour
1 1/2 Tbsp cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp vinegar
1/2 cup canola oil
1/2 cup almond milk
1 cup granulated sugar
1 tsp vanilla extract
Cream Cheese Icing (Non-vegan)
1 stick of light cream cheese
1-2 cups icing sugar (to desired consistency)
splash of vanilla extract
1. Preheat oven to 350 degrees. Line muffin pan with liners. Set aside.
2. Steam, roast or boil peeled beets and then puree.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa and salt.
4. Using a stand mixer, combine beet puree and oil. Add sugar and vanilla.
5. Alternating between the dry ingredients and the almond milk, add to the wet, while mixing at a low speed. Careful not to overmix.
6. Fill liners 3/4 of the way and bake for 22-25 minutes.
7. Cool completely and then top with cream cheese icing. Enjoy!