Vegan Fudgy Cupcakes

My husband has a big sweet tooth. He loves cookies, cake, and pies. Yet with GBM, we have tried to help his diet by eliminating white sugar and enriched baking flour. I have found some great recipes and this is his FAVORITE that I am sharing with you today!

It is a recipe that originates on Minimalist Baker. Please visit the original recipe HERE. I have made a few changes to take out the sugar and change the flour. Of course, with my changes, so will the nutrition information. Please visit her site for the recipe!!

Vegan Beet Cupcakes - my changes were:

Instead of sugar, I use 3/4 c. Maple syrup
I changed the flour to:  1 c. Spelt flour

I buy the beets in the refrigerated section, precooked. Since my beets are precooked, I just have to purée them in a small blender. If you buy a beet, you will need to cook it first. You need enough to make 1/2 cup.  I find the beets difficult to purée. I use a Vitamix and you may need to add a little water to get them to purée. If they are a little choppy, that’s okay, too!

I also add dark chocolate chips made from coconut sugar on the top - just a couple - because he loves it!

PS - The picture at the top!! I found these chocolate chips while in Oregon at CostCo. I haven’t seen them in California yet. They are made with cacao and coconut sugar. I add a couple to the top of mine!