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Beet Cupcakes with Avocado Crema Frosting {Vegan, Gluten-Free}

Who says cupcakes have to be sweet? Here are some savory beetroot hummus cupcakes with a creamy, fluffy, yet light avocado crema frosting. And with these, your meals are gonna be just as exciting as the desserts, if not more!


Most of the recipes we know are acquired from somewhere, either from watching our family members cook, researching, or from certain cultures, tv shows, or even history. But every once in a while, something completely new and different would pop up in my head that feels 100% me, like this vibrant savory cupcake.


These beauties don't just look striking, they're also delicious and nourishing. The cupcake base is made mainly of beetroot and chickpeas, making them moist, soft, and high in protein and anti-oxidants. For the frosting, I made a creamy and refreshing avocado crema, which compliments the cupcake base so well and adds another layer of flavor and texture.


And worry not, as a lazy chef myself I can promise you these are actually very low-maintenance and easy to make! Just follow the steps below. And if you try this recipe, be sure to tag me on Instagram @veganbunnychef I'd really love to see your creations!

INGREDIENTS:

1 medium beetroot
1 can chickpeas, drained
1 cup ground oats
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon baking powder
1/2 tablespoon olive oil

For Avocado Crema -
1 ripe avocado
1/4 cup silken tofu
1/4 cup chopped cilantro
1 clove garlic
1 lemon, juiced
Salt to taste

TO MAKE:

- Preheat the oven to 400°F;
- Wash the trim the long root of the beet, wrap it in aluminum foil, bake for 45-50 minutes till a fork can pierce through;
- When the beet is cool enough to handle, peel and cut into cubes, transfer into a processor/blender with the chickpeas, cumin, oats, garlic powder, and baking powder, blend till smooth, then gradually add the olive oil, blend till combined;
- Fill the batter into cupcake liners in a cupcake pan, lower the oven to 395°F and bake for 30-35 minutes, or until a toothpick comes out clean after inserting in the middle;
- Meanwhile, prepare the crema by blending all the ingredients, transfer to a piping bag;
- Let the cupcakes cool down for 15 minutes, add the avocado crema frosting, garnish with extra cilantro, enjoy!

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