Vegan Red Velvet Cupcakes adapted from BitterSweet

Cupcakes

1 1/4c all purpose flour

1/2 c granulated sugar

2 tbs natural cocoa powder*

1 tsp baking powder

1/4 tsp salt

1 8.25 ounce canned water-packed sliced beets

1/3 c canolia oil

1/4 c lemon juice

1 tsp vanilla extract

*Dutch processed cocoa is prohibited from this recipe 

Preheat the oven to 350 degrees and line 12 cupcake tins with papers.

In a large bowl, whisk flour, sugar, cocoa, baking powder, salt

Pour the can of beets and juice from the can into the blender. Blend until mixture is smooth. Add oil, lemon juice, and vanilla. Pulse briefly until ingredients are throughly incorporated.

Mix the beet mixture with the dry ingredients. Pour into prepared cupcake tins and bake for 18-22 minutes. Let the cakes cool before adding the cream cheese frosting.

Cream Cheese Frosting

1/4c non-hydrogenated margarine

1/4c vegan cream cheese

3/4 c confectioners' sugar, sifted

1 tsp vanilla extract