Chocolate Cupcakes With A Beet Crystal Whipped Cream
The flavors of beets and chocolate collide in the delicious cupcake recipe. A moist and chocolatey vegan chocolate is topped with a fresh and creamy beet whipped cream lightly sweetened with Salus Beet Crystals. The beet crystals add a hint of sweetness, the subtle flavor of beets and a gorgeous color to the whipped cream.
1cupmilk of choice (almond, coconut, cashew, etc.)
1tspapple cider vinegar
1/3cupoil (coconut, avocado or light olive oil are best)
2/3cupsugar
2tbspbrown sugar
2tspvanilla extract
1cupall-purpose flour
1/3cupcocoa powder
1/2tspbaking powder
3/4tspbaking soda
1/2tspsalt
MAKING THE BEET CRYSTAL WHIPPED CREAM FROSTING
16ozheavy cream (well chilled)
6tbspSalus Beet Crystals*
1/2tspvanilla extract
1pinchcream of tartar
DIRECTIONS
BAKING THE CUPCAKES
Preheat oven to 350 F (175 C). Then line a cupcake pan with 12 liners.
In a large mixing bowl beat the milk with apple cider vinegar. Next, add the sugars, vanilla, and oil. Beat until well combined. Let stand for 5 minutes to allow the sugars to dissolve a bit and then mix well again.
Sift together flour, cocoa, baking powder, baking soda, and salt in a bowl.
Slowly add the flour/dry ingredient mixture into the wet. Alternate between adding a little flour and then mixing well. Repeat about 3 times or until or the flour is incorporated. Stir well until the batter is smooth.
Spoon the cupcake batter into the liners evenly. Each should be about 3/4 full. Bake for 17-19 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before icing with whipped cream.
MAKING THE WHIPPED CREAM
Place your bowl and the mixing blades (if using a hand mixer) or balloon whisk (if using your stand mixer) In the freezer or refrigerator to cool. Pour the heavy cream into the chilled bowl and then add the beet crystals and vanilla. Stir with a spoon until beet crystals are completely dissolved. You may want to place the cream, beet crystal and vanilla mixture in the fridge for 5-10 minutes to fully allow the beet crystals to dissolve and see the color that develops. For a deeper color add more beet crystals.
Add the cream of tartar then beat the mixture on high until the peaks are stiffly beaten - about 1-2 minutes. When ready the whipped cream should stand in firm peaks and adhere to the beaters when lifted.
Spoon the Beet Crystal Whipped Cream into a piping bag with a decorative tip and swirl onto cupcakes or simply spoon on. Leftover whipped cream can be spooned onto pie, muffins, coffee or hot chocolate. Enjoy!