‘Little Devil’ Cupcakes

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2 cups whole-wheat flour
1 cup sugar
1/2 cup cocoa powder
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. flaxseeds
1/3 cup water
1 cup diced cooked beets
1 cup water
1/3 cup canola oil
2 tsp. apple-cider vinegar
2 tsp. vanilla extract

• Preheat the oven to 350°F. Prepare a muffin pan with 8 cupcake liners.
• Place the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl and stir with a wire whisk until well combined.
• Place the flaxseeds in a dry blender and grind into a powder. Add 1/3 cup of the water and blend for approximately 30 seconds, or until a gummy mixture is achieved. Add the beets, the remaining water, the canola oil, vinegar, and vanilla extract and process for approximately 1 to 2 minutes, or until frothy and well blended. Pour into the flour mixture and mix just until evenly moistened.
• Quickly spoon into the muffin pan. Bake for approximately 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for at least 30 minutes before serving. When completely cool, frost with Fudgie Frosting (see recipe).
• To store, tightly cover the frosted cupcakes and place in the refrigerator.

Makes approximately 1 dozen cupcakes

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind