These pink velvet cupcakes are the perfect vegan Valentine's Day treat. They're moist, fluffy, and get their vibrant color from an unexpected ingredient.
Place the beet into a small saucepan and cover with water. Place the pot over high heat and bring the water to a boil. Lower heat and allow to simmer until the beet is easily pierced with a fork, about 45-55 minutes. Drain the water and allow the beet to cool for a few minutes.
While the beet cools, stir the flour, sugar, baking powder, and salt together in a large mixing bowl.
Preheat the oven to 350° and line 10 cups of a muffin tin with papers.
When the beet is cool enough to handle, gently rub the outer surface with your fingers to remove the peel. Cut the beet into 3-4 chunks and place them into the bowl of a food processor or blender. Add the milk, oil, and vanilla, then blend until completely smooth, stopping to scrape down the sides of the bowl or pitcher as needed.
Add the beet mixture to the bowl with the dry ingredients, scraping down the sides of the bowl or pitcher well to make sure you get it all out. Beat the wet mixture into the dry with an electric mixer on high speed, just until fully blended, about 1 minute.
Spoon the batter into the paper lined muffin cups, filling each about 2/3 of the way full.
Bake 24-26 minutes, until the tops spring back when lightly touched. Transfer the muffin tin to a cooling rack to cool.
Open the can of coconut cream and scoop the solids into a large mixing bowl, discarding any liquid or saving it for another use. Beat the coconut cream on high speed with an electric mixer, just until fluffy, about 1 minute. Beat in the maple syrup. Chill the mixture until ready to use.
When the muffins are cool, top with frosting. Serve immediately or cover and chill for up to 2 days.
If you prefer a vegan cream cheese frosting, try this.
I recommend this method if you'd like to create your own vegan decorative sugar.