I'm always looking for a way to add a little more nutrition into my desserts. Being a dessert addict, I'm just looking for the easiest way to get my dessert fix in a healthy way. To be honest, since I started this blog, I've gained almost eight pounds! I need to be careful about what I'm eating haha.
These cupcakes have quite a kick - the bourbon provides a very boozy taste, so they're not for the faint-hearted!
Adapted from Keepin It Kind
1 1/4 c. organic whole wheat pastry flour, like Bob's Red Mill
1/4 c. coconut sugar
2 1/2 T. carob powder, like Chatfield's, or other unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. sea salt
1 c. beets, steamed and cooled (about 2-3 large beets)
1/4 c. bourbon
1/2 c. pure maple syrup
1/3 c. coconut oil, softened
2 T. lemon juice
1 tsp. vanilla
1 c. medjool dates, pitted
pinch of sea salt
1/2 c. organic non-hydrogenated vegetable shortening, like Spectrum
pinch of cinnamon
1/2 c. vegan powdered sugar, and more as needed
For the cupcakes:
Preheat the oven to 350°. Line a muffin pan with parchment cups.
In a blender, combine the cooked beets and bourbon; puree them.
In a small bowl, combine the flour, carob, salt, and baking powder. Set aside.
In a large mixing bowl, cream the sugar, coconut oil, syrup, and vanilla. Add the lemon juice and bourbon/beet mixture until ingredients are incorporated. (It will be pretty soupy.) Slowly add the dry ingredients to the mixing bowl.
Fill your cupcake liners 1/2 - 2/3 of the way full. Bake the cupcakes for 18-22 minutes. Insert a toothpick in and be sure that it comes out clean.
For an even better cupcake, add this chocolate sauce in the middle!
For the icing:
Combine the icing ingredients in a food processor until the consistency resembles icing, scraping the sides as needed. If the consistency is too stiff, add a little bit of water; if it is too watery, add more powdered sugar.
Ice your cupcakes and add walnuts and/or chocolate chips to the top! Enjoy!