Strawberry Beet Cupcakes + The Food Photography E-Course

Minimalist Baker | Vegan Strawberry Beet Cupcakes

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!

STRAWBERRY BEET CUPCAKES | MINIMALISTBAKER.COM

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.

Strawberry Beet CupcakesMINIMALIST BAKER.COM | VEGAN STRAWBERRY BEET CUPCAKES

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.

Beet Buttercream Frosting | Minimalist Baker

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.

Minimalist Baker | Strawberry Beet Cupcakes

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.

MINIMALIST BAKER | VEGAN-STRAWBERRY BEET CUPCAKES

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.

Vegan Strawberry Beet Cupcakes

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.

STRAWBERRY AND BEET CUPCAKES | MINIMALISTBAKERHot Pink Beet & Strawbery Cupcakes

4.0 from 2 reviews
Strawberry Beet Cupcakes + The Food Photography E-Course
 
Prep time
Cook time
Total time
 
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:
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
  • 1/2 cup raw sugar (or granulated)
  • 1/4 cup melted coconut or canola 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)
  • {Vegan "Buttercream" Frosting}
  • 1/2 cup (1 stick) non-dairy butter, such as Earth Balance
  • 2 - 2 1/2 cups powdered sugar
  • 1 Tbsp beet puree (mainly for color; optional)
  • 1/2 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 3/4 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 1/2 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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Comments

  1. says

    Hot pink cupcakes are totally the way to my heart. And huge congrats on the launch of the course. Can’t wait to purchase a copy for myself!

    • Dana says

      Anastasia, sorry for the delayed response! You’ll see in the recipe instructions that you fold the strawberries into the cupcake batter before baking. Hope that helps!

  2. Amelia says

    I noticed the same thing as Anastasia. These cupcakes are delicious but the instructions for baking are lacking the strawberries! Where do they fit in?

    • Dana says

      Amelia, you’ll see in the recipe instructions that you fold the strawberries into the cupcake batter before baking. Hope that helps!

  3. says

    I made these yesterday and while I wouldn’t say I was disappointed, necessarily, they are a lot more like muffins than cupcakes. This could maybe be fixed by the addition of more sugar to the batter? The icing was really tasty and did not taste like beet at all. The cake part did vaguely taste like beet, but that didn’t bother me so much. The texture was just a bit more muffin-like than cake-like and had more of a “healthy” taste to it.

  4. Julia says

    Hi,
    I was wondering if this recipe can be adapted to cake-pans instead of cupcake-trays? Would love to try this recipe right now to calm a night-time craving for vegan baking, but I currently lack a cupcake tray (in the midst of moving!)

    Thanks :)

    • Dana Shultz says

      Yes! I’d pour it into an 8×8. Cooking temp is the same, but cook time will be at least 1.5x more. Hope that helps!

  5. Lin says

    Would it be possible to sub balsamic vinegar for white vinegar and add some balsamic vinegar to the frosting to get that nice combination of strawberry and balsamic vinegar?

  6. says

    These look amazing! Have you tried making them without the sugar? Maybe they would be really healthy-tasting then? I’m just wondering if the beets and strawberries would be enough sweetness.

  7. Annonymous says

    I’m confused by the pictures. The batter in the muffin tins looks so pink, but the cupcakes cooked look so yellow. Are these really the same ones? I was looking for a naturally pink to red muffin that used both beets and strawberries and don’t understand why yours would be yellow when other beet-based recipes do cook up pink.

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