Name: Vegan Beet Strawberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 (cupcakes)
Ingredients: 1 cup coconut milk beverage ((or sub light coconut milk canned or almond milk)); 1 tsp white vinegar; 1/2 cup raw sugar ((or granulated)); 1/4 cup melted coconut or avocado oil; 1/4 cup beet puree ((roasting instructions here // add a little lemon or orange juice when pureeing to achieve a smoother consistency)); 2 tsp pure vanilla extract; 1 1/2 cups unbleached all-purpose or whole-wheat pastry flour; ¾ tsp baking soda; ½ tsp baking powder; 1/4 tsp salt; 1/2 cup chopped, fresh strawberries ((or slightly thawed frozen berries)); 1/2 cup non-dairy butter ((such as Earth Balance // 1 stick equals 1/2 cup) ); 2 - 2 1/2 cups powdered sugar; 1 Tbsp beet puree ((optional // mainly for color)); 1/2 tsp vanilla extract; 1 splash coconut or almond milk