Dessert/ Recipes

Chocolate Cupcakes + Pink Buttercream Frosting (Vegan)

When I was little, the frosting on the cake was the best part.  It was sweet, creamy, and available in a rainbow of colors.  As I learned more about what goes into making the conventional frosting colors I started looking for a healthier alternative for myself and my family. For this delicious recipe, you only need about 30 minutes. This pink dreamy frosting is vegan, creamy, and is the perfect topping for your vegan cakes and cupcakes. The secret to this alluring pink color is Sunfood’s Beet Powder, which is as pure as it gets — made by simply grinding dried beetroots. It creates the prettiest pink color just like I remember from my childhood.

Beet Powder is an ideal replacement to a store-bought frosting dye. It’s rich in antioxidants, fiber, calcium, iron, and much more.  Beets are a wonderful superfood for your heart. They are rich in nitrate, which can improve blood flow and lower blood pressure.  In this recipe, bot only you’re getting the pretties pink frosting for your delicious cupcakes, but also all the benefits of this truly wonderful superfood. The frosting ads the perfect amount of sweetness and is great for cupcake or cake decoration. Just in time for Valentine’s Day, treat your special someone with this mouthwatering delight with all the benefits of Beet Powder.

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Organic Beet Powder Organic Cacao Powder Raw Organic Milled Flaxseed

 

Chocolate Cupcakes + Pink Buttercream Frosting (Vegan)

Print Recipe
Serves: 12 cupcakes Cooking Time: 30 minutes

Ingredients

  • CHOCOLATE CUPCAKES
  • 1 ¼ cup unsweetened almond milk
  • 1 cup coconut sugar
  • 1/3 cup coconut oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 flax egg (1 tbsp ground flaxseed soaked in 3 tbsp of water for 5 min)
  • 1 1/4 cups unbleached all-purpose flour
  • 1/3 cup cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • PINK SUPERFOOD BUTTERCREAM
  • ¾ cup vegan butter (softened)
  • 3 cups powdered icing sugar
  • 1-2 tbsp almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp Sunfood beet powder
  • ¼ tsp salt

Instructions

1

CHOCOLATE CUPCAKES

2

Preheat oven to 350°F and line a cupcake tin with cupcake liners.

3

Add the milk, sugar, oil, vinegar, flax egg, and vanilla into a large mixing bowl. Beat wet ingredients on low speed until combined.

4

In a medium bowl, whisk together the flour, cacao, baking soda, and salt.

5

Slowly add the dry flour mixture to the wet ingredients about a quarter cup at a time, and beat just until smooth and no patches of flour remain.

6

Spoon the batter into the cupcake liners.

7

Bake for 20 to 25 minutes. A toothpick inserted into the center should come out clean. Let cupcakes cool completely on a cooling rack before frosting.

8

PINK SUPERFOOD BUTTERCREAM

9

With an electric mixer, beat butter until creamy.

10

Slowly add icing sugar, while continuing to beat.

11

Add 1 to 2 tbsp of almond milk, depending on the consistency of the frosting.

12

Add vanilla, beet powder, and salt. Beat well until all ingredients are combined.

13

Spread or pipe over your favorite cupcakes and cakes.

Recipe and photos: Paola Mcconnell.

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