Fudgy Vegan Beet Cupcakes
1 medium beet
1 cup vanilla almond milk
1 tsp cider vinegar
3/4 cup granulated sugar
1/4 cup melted coconut oil
2 tsp vanilla extract
1 cup unbleached all-purpose flour
1/2 scant cup cocoa powder (plus more for topping)
1 tsp baking soda
1/2 tsp baking powder
1 pinch salt
1 cup vanilla almond milk
1 tsp cider vinegar
3/4 cup granulated sugar
1/4 cup melted coconut oil
2 tsp vanilla extract
1 cup unbleached all-purpose flour
1/2 scant cup cocoa powder (plus more for topping)
1 tsp baking soda
1/2 tsp baking powder
1 pinch salt
Preheat oven to 375 degrees F (190 C), remove the stem and wash them.
Wrap beets in foil, drizzle in olive oil, wrap tightly, and roast for approx 1 hour or until tender. Set in the fridge to cool to room temperature.
Once cooled, either finely grate or puree beets in a small blender. Measure out 1/2 cup and set aside.
Line a muffin pan with paper liners.
Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a mixer. Beat until no large lumps remain.
Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
Wrap beets in foil, drizzle in olive oil, wrap tightly, and roast for approx 1 hour or until tender. Set in the fridge to cool to room temperature.
Once cooled, either finely grate or puree beets in a small blender. Measure out 1/2 cup and set aside.
Line a muffin pan with paper liners.
Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a mixer. Beat until no large lumps remain.
Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
The Well Runner Page
This December edition of Well Runner focuses on what we can do to help our local community and the planet .... and how to make some rather delicious cupcakes!
Resound Food bank Donations
Donate to your local food bank. The Foodbank at Resound (on Blackhorse Road in Mangotsfield) opens every Friday from 10-12. Items they are in need of include the following: UHT milk, Fruit juice, tinned fish, jam, deodorant, sponge pudding, tinned custard, cooking sauces, shampoo, tinned fruit, rice pudding. Click here for more information about how you can help.
Pomphrey Hill Children's Play Area
Pomphrey Hill Community Sports Organisation have been successful in obtaining a grant to cover most of the cost of a £25,000 playground facility for Pomphrey Hill. They have set up a go fund me site to raise funds for the remaining £1500. Emersons Green Running Club have made a small donation and are encouraging EGRC members to follow suit with their own donations to help support this cause. To donate please go to their Fundraising Page here.
Re-Run Clothing
An eco-conscious Christmas gift option as mentioned by Nicola Tanner. This community interest company has been set up to prolong the life of running clothes and accessories. They will take donations of any unwanted running clothes or equipment and anything they cannot re-use they will donate to homeless or refugee projects. Their mash up t-shirt range is brilliant! Click here to visit their website
How big is your environmental footprint?
What can you do to help a planet in crisis? This Footprint calculator is a good starting point to see how big your environmental footprint is and how you can take your first steps to improve it. Click here to go to the questionnaire.
Emersons Green Running Grub
This recipe comes straight to you straight from Jo Bereza's facebook timeline. I admit when I saw the photograph of the finished result on there and asked Jo to send me the recipe for the newsletter I didn't realise they are more complicated to make than your usual chocolate cup cake receipe! They do look amazing though and they are vegan-friendly, so why not give them a go?
Fudgy Vegan Beet Cupcakess
Ingredients
1 medium beet
1 cup vanilla almond milk
1 tsp cider vinegar
3/4 cup granulated sugar
1/4 cup melted coconut oil
2 tsp vanilla extract
1 cup unbleached all-purpose flour
1/2 scant cup cocoa powder (plus more for topping)
1 tsp baking soda
1/2 tsp baking powder
1 pinch salt
1 medium beet
1 cup vanilla almond milk
1 tsp cider vinegar
3/4 cup granulated sugar
1/4 cup melted coconut oil
2 tsp vanilla extract
1 cup unbleached all-purpose flour
1/2 scant cup cocoa powder (plus more for topping)
1 tsp baking soda
1/2 tsp baking powder
1 pinch salt
InstructionsPreheat oven to 375 degrees F (190 C), remove the stem and wash them.
Wrap beets in foil, drizzle in olive oil, wrap tightly, and roast for approx 1 hour or until tender. Set in the fridge to cool to room temperature.
Once cooled, either finely grate or puree beets in a small blender. Measure out 1/2 cup and set aside.
Line a muffin pan with paper liners.
Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a mixer. Beat until no large lumps remain.
Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
Wrap beets in foil, drizzle in olive oil, wrap tightly, and roast for approx 1 hour or until tender. Set in the fridge to cool to room temperature.
Once cooled, either finely grate or puree beets in a small blender. Measure out 1/2 cup and set aside.
Line a muffin pan with paper liners.
Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a mixer. Beat until no large lumps remain.
Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
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