Melanie

The earthy sweetness of beets, the rich cocoa, and the fragrant cardamom in these vegan cupcakes come together to make a one-of-a-kind and rich treat. Ingredients: 1 cup beetroot pure 1 cup almond milk 1 tsp apple cider vinegar 1/2 cup maple syrup 1/3 cup melted coconut oil 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1/2 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp ground cardamom Instructions: Preheat oven to 350F 175C In a bowl, mix almond milk and apple cider vinegar Let it sit for 5 minutes Add beetroot pure, maple syrup, melted coconut oil, and vanilla extract to the almond milk mixture Stir well In another bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and ground cardamom Combine wet and dry ingredients until just incorporated Line a muffin tin with cupcake liners and fill each cup 2/3 full ...