In the ‘Veggies Galore’ episode of The Urban Vegetarian, host Desiree Nielsen shows how packing in the veggies can make every dish a little, and maybe even a lot better!! For a sweet treat, Desiree makes her favorite, chocolate cupcakes topped with delectable cream cheese icing. For a twist, she packs in the veggies by using brightly coloured beets to make the icing red!
Makes 6 cupcakes
Ingredients:
Cupcakes
1 ½ cups (350 ml) almond flour
¼ cup (60 ml) cocoa powder
1 teaspoon (10 ml) baking powder
1/8 teaspoon (.75 ml) salt
¼ cup (60 ml) honey
¼ cup (60 ml) olive oil
¼ cup (60 ml) water
4 eggs
1 tablespoon (15 ml) vanilla extract
Pink Frosting
1 cup (240 ml) cream cheese, softened
1 teaspoon (5 ml) vanilla extract
1 tablespoon (15 ml) butter, softened
3 tablespoons (45 ml) coconut milk
¼ cup (60 ml) honey
1 tablespoon (15 ml) beet puree
Method:
Make the Cupcakes: Preheat oven to 325 F (160 C).
In the bowl of a stand mixer, combine almond flour, cocoa powder, baking powder, and salt.
In a separate bowl, crack eggs. Add vanilla, honey, olive oil, water to eggs and whisk to combine.
Turn stand mixer on low and pour wet ingredients into dry, mixing until a batter has formed.
Line a muffin tin with cupcake liners. Pour batter into muffin tin.
Bake 20 minutes or until a toothpick inserted comes out clean.
Let cool.
Meanwhile, make the Pink Frosting: In the bowl of a stand mixer, combine the cream cheese, butter, vanilla, honey, coconut milk, and beet puree. Whip on low speed at first, increasing as needed, and continue whipping until smooth.
Transfer frosting to a piping bag and swirl onto the cooled cupcakes.
Top with mint.
Enjoy!
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