Strawberry Beet Cupcakes + The Food Photography E-Course

These cupcakes are special for three reasons:

1. they contain both fruit and vegetables.
2. they’re hot pink. And,
3. they celebrate a very special occasion: The release of our Food Photography E-Course!

This E-Course has been a long time in the making, as we’ve spent many months, weekends, and long nights devoting our time to perfecting it. Why? Because we’ve realized first-hand how compelling images make all the difference in running a successful food blog and we wanted to share that knowledge with you.

In short, this course exists for the sole purpose of helping you take better food photos today. We cover everything from camera basics to composition to lighting to editing and everything in between, to help you learn from start to finish how to take phenomenal food photos and ultimately grow your blog, website or business.

Not only do we cover the basics in the 15 jam-packed lessons, but we also include troubleshooting guides in a Q&A format to help you excel in every area you may be struggling. It also contains more than 20 tutorial videos that demonstrate our behind-the-scenes photography process and how we go about editing our images. As an added bonus, we also included our “5 Ways to Make Your Photos Go Farther” E-Book, which will help your newly-polished photos go further, faster, and be exposed to a larger audience.

It’s a lot of information, but we’ve managed to pack it all in and make it as easy to digest as possible, so you can put these new skills into practice and start taking your images from bland to phenomenal right away.

So go, check out our E-course resource page and see what it’s all about, including a 2-minute promo video outlining all that it has to offer. We can’t wait ’til you dive in and start learning all that we know so you can fall more in love with food photography and ultimately take it from hobby to passion and craft.

As for these cupcakes? Aren’t they just the prettiest? They are super moist and include both beet puree and strawberries for a fresh, nutritious (and colorful) touch. They come together in less than an hour and only require ONE bowl (in true minimalist style). We wanted to celebrate in fashion, after all, since it’s one of the biggest days for us yet.

As always, thanks so much for supporting us and celebrating with us on this special day. We hope you enjoy these cupcakes and especially our Food Photography E-Course.

5.0 from 1 reviews

Strawberry Beet Cupcakes + The Food Photography E-Course

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Super moist, vegan cupcakes packed with beet puree and fresh strawberries and topped with a simple vegan beet “buttercream” frosting. So tasty + they require just 1 hour and 1 bowl.

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan

Serves: 10-12 cupcakes

Ingredients

• 1 cup coconut milk beverage (or sub light coconut milk canned or almond milk)
• 1 tsp white vinegar
• ½ cup raw sugar (or granulated)
• ¼ cup melted coconut or canola oil
• ¼ 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
• 1½ cups unbleached all-purpose or whole wheat pastry flour
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup chopped, fresh strawberries (or slightly thawed frozen berries)
• {Vegan “Buttercream” Frosting}
• ½ cup (1 stick) non-dairy butter, such as Earth Balance
• 2 – 2½ cups powdered sugar
• 1 Tbsp beet puree (mainly for color; optional)
• ½ tsp vanilla extract
• splash coconut or almond milk

Instructions

1. Preheat oven to 350°F and line a muffin tin with paper or parchment liners.
2. Whisk together the almond or coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
3. Add the sugar, oil, and vanilla extract to the milk and beat until foamy. Add beet puree and beat again.
4. Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain, then fold in strawberries.
5. Carefully scoop batter into the cupcake holders, filling ¾ way full. Bake for about 28-32 minutes or until golden brown and a toothpick inserted into the center comes out clean.
6. Let rest in tin for 5 minutes before transferring to a cooling rack to let cool completely. (I chilled mine in the fridge).
7. Rinse your mixing bowl out while the cupcakes are chilling and make the buttercream frosting.
8. Beat butter until fluffy, then add powdered sugar in ½ cup increments until desired thickness is achieved. Add in vanilla and beet puree until desired color is achieved, and a splash of almond or coconut milk. If it becomes too thick, compensate with milk or beet puree. If it becomes too thin, add more powdered sugar.
9. Frost cupcakes as soon as they’re cooled. I had leftover frosting.
10. Store in an airtight container to keep fresh for several days.

Nutrition Information

Calories: 285 Fat: 10.8 g Carbohydrates: 45 g Sugar: 31 g Sodium: 123 mg Protein: 2 g

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