Beet Cupcakes: A Unique Recipe with Avocado Frosting

Steps to make

1. 1

   Heat oven

   5 min

   Heat the oven to 400 °F.

2. 2

   Bake beet

   45 min
   

   Wrap the washed and trimmed beet in aluminum foil and bake for 45-50 minutes or until fork-tender.

4. 3

   Peel and chop

   2 min
   

   Once cool enough to handle, peel and cut the beet into cubes.

5. 4

   Blend

   1 min
   

   Transfer the beets to a high-speed blender along with the chickpeas, 1 cup ground oats, 1 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/2 teaspoon baking powder. Gradually add in 1 tablespoon olive oil and blend until smooth. If needed, add the reserved aquafaba, a teaspoon at a time, to loosen the mixture.

6. 5

   Reduce oven heat

   Lower the oven temperature to 375 °F.

7. 6

   Fill muffin pan

   2 min
   

   Spoon the batter evenly into cupcake liners in a 6-cup muffin pan.

8. 7

   Bake

   30 min
   

   Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

9. 8

   Prepare avocado crema frosting

   2 min
   

   Meanwhile, in a small food processor, add 1 ripe avocado, ¼ cup silken tofu, ¼ cup chopped cilantro, 1 clove garlic, the juice of 1 lemon, and salt to taste. Process until smooth and creamy, then transfer to a piping bag.

10. 9

    Cool cupcakes and pipe avocado crema frosting

    15 min
    

    Remove the cupcakes from the oven and let them cool on a wire rack for 15 minutes.
    Pipe the avocado crema frosting onto the cupcakes and garnish with extra cilantro.

11. 10

    Serve

    

    Serve and enjoy!