Tacky Christmas Sweaters have been all the rage for a couple of years now. On a recent trip to Value Village (okay, okay! I go at least once a week!) I spotted a rack of "tacky Christmas sweaters" made up to be as tacky and ridiculous as you can imagine. So silly but so cute!
2 medium beets (essentially you need 1/2 cup of pureed beets)1 cup unsweetened original almond milk1 tsp apple cider vinegar3/4 cup vegan sugar1/4 cup vegetable oil2 tsp vanilla extract1 cup and 1 heaping Tbsp unbleached all-purpose flour1/2 cup unsweetened cocoa powder1 tsp baking soda1/2 tsp baking powderpinch of salt
DirectionsPreheat the oven to 375°F, remove the stem from the beets and peel them.
Wrap beets in some tin foil, add a few drops of oil and wrap tightly. Allow to roast for about an hour or until you can insert a knife easily. Set in the fridge (in a bowl to catch juice) to cool to room temperature.Once cooled, puree the beets in a blender until relatively smooth. Measure out 1/2 cup and set aside.Whisk together milk and vinegar in a large bowl, allow to curdle. Add sugar, oil, vanilla and the 1/2 cup beets. Beat until foamy and nicely mixed.Add flour, cocoa powder, baking soda, baking powder, and salt to a sifter, add into the wet ingredients while mixing with a fork or mixer. Beat until smooth without over mixing.Pour batter into a lined cupcake tin, filling about 3/4 of the way. Bake for 22 to 25 minutes. Allow to cool before frosting. Vanilla Beet Buttercream FrostingLink to Vanilla Butter Cream Frosting.
Just add a few drips of beet juice that is left over from the pureed beets. Watch your frosting turn a beautiful hue of magenta!
