Patriotic (& Healthy) Cupcakes for the Fourth

It may be a few weeks away but we think anytime is a good time for dessert! Recipe compliments of Amy Robison of Amy’s Lil Chunks of Love.

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Cupcakes
1 cup freshly puréed beets – about 3 to 4 large organic beet roots (save the leaves – they make great cooked greens!)
1/3 cup coconut oil
1 1/4 cups organic sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cups gluten-free flour
1/4 teaspoon sea salt
1 1/2 tablespoon natural cocoa powder
1 1/2 teaspoon gluten-free baking powder
1 cup almond milkCream Cheese Icing
1/4 cup vegan margarine
1 cup vegan cream cheese
3 to 4 cups organic confectioners’ sugar
1 teaspoon pure vanilla extract

1. Preheat oven to 350°F
2. Cover beet roots with foil and bake at 375°F  for 1 – 1 1/2 hours or until soft
3. Purée the beets and mix with the oil until incorporated with an electric mixer
4. Add sugar and vanilla extract
5. In a bowl, mix together the flour, cocoa powder, salt and baking powder
6. Alternately, add the flour mixture and the milk to the beet mixture
7. Use cupcake liners and fill each tin 3/4 full
8. Bake for 20 to 25 minutes for regular size cupcakes until a cake tester or toothpick comes out clean when poked in the middle
9. To make the cream cheese frosting, whip together the vegan margarine and vegan cream cheese with an electric mixer
10. Add the confectioner’s sugar 1 cup at a time until it reaches desired consistency
11. Frost after cupcakes are fully cooled or chilled.
12. Refrigerate after frosting
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