VEGAN BEET RED VELVET CUPCAKES WITH WHIPPED CHOCOLATE GANACHE

The star of these cupcakes are the beets that give it its color, although you'd never know they're in there. Slightly chocolatey, tender and rich, top with whipped chocolate ganache. To save time on these cupcakes, roast extra beets next time you're making them. Peel, process or grate the beets then pop in the freezer so they'll be on the ready when you are to make these cupcakes. 

INGREDIENTS

For the Ganache:

• 1 3/4 C (250g) High Quality Vegan Dark Chocolate 70% -74% dark or for a less bitter ganache, use 65% - 68%, rough chopped into 1/4" pieces or smaller (the smaller the better - see note on vegan chocolate)*
• 1 C (245g) Full Fat Coconut Milk whisked to incorporate the fat and liquid, the canned variety. I use Thai Kitchen.

VEGAN BEET RED VELVET CUPCAKES WITH WHIPPED CHOCOLATE GANACHE

• 1/8 tsp Sea Salt
• 1 1/2 tsp Pure Vanilla Extract

For the Cupcakes:

• 1 1/4 C (180g) Unbleached All Purpose Flour
• 2 Tbs Unsweetened Cocoa Powder Dutch Processed
• 1 1/4 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1/4 C (50g) Coconut Oil unrefined, melted, warm, almost hot, to the touch.
• 3/4 C (176g) Organic Cane Sugar
• 1/2 C (128g) Roasted Beets about 1 1/2 medium beets, minced or grated**
• 1/2 C (125g) Plant Milk I use Cashew Milk
• 1 tsp Pure Vanilla Extract

INTRUCTIONS

For the Ganache:

1. Place the chocolate in a medium mixing bowl. Set aside. In a small sauce pot add the coconut milk, salt and vanilla extract. Whisk to break up any clumps of fat. Heat the milk mixture on medium high heat until it scalds (tip: watch for bubbles to form around the outer edge of milk this is 180F or 82C). Watch the milk closely as you don't want it to boil over. This can happen quick!
2. Pour the milk over the chocolate. Give the bowl a shake to make sure the chocolate is covered. Let set for 2 minutes (set a timer). Stir gently to incorporate the milk and chocolate. Be patient here. This could take a few minutes.
3. Once all the chocolate is melted and the ganache is smooth, place a piece of plastic wrap directly over the top of the ganache. This will eliminate a skin forming over the top. Pop in the fridge for one hour while you prepare and bake the cupcakes.

For the Cupcakes:

1. Preheat oven to 375F (190C). Line one cupcake pan with cupcake liners. Sift together the flour, cocoa powder, baking powder and salt. Set aside.
2. In a food processor, process the milk, extract and beets until thick and ingredients are incorporated, about 40-50 seconds, stopping to scrape down bowl 1/2 way through processing.
3. ...........
4. ...................

Source Blog HERE

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