Vegan Frosted Red Velvet Cupcakes - Made in the Thermomix)

This is a combination and adaptation of several recipes I found on-line. Delicious, moist and super chocolatey!

• Ready In: 1 hr 16 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 120  g sugar
• 500  g water
• 150  g beets, peeled and cut into chunks
• 110  g vegan butter
• 150  g maple syrup
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 210  g flour
• 50  g cocoa powder
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 2  tablespoons vegan egg replacer powder
• 100  g soymilk
• 1⁄2 teaspoon  almond extract
• 2 -5  teaspoons water
• 1  tablespoon cocoa powder
•  candy sprinkles

Directions

1. Place the sugar in the TM bowl. Mix 10 seconds/speed 9 to make powdered icing sugar. Tip out and set aside - this is for the frosting.
2. Pour the water in the TM bowl. Place the beets in the steamer basket in the TM bowl. Steam 45 minutes/Viloma temperature/speed 1 - or until fork tender.
3. While the beets are cooking, preheat the oven to 180°C, or 350°F Prepare a cupcake pan by greasing or lining with cups.
4. When the beets are done, place them (still hot) in the TM bowl. Add the vegan butter, the syrup and the extracts. Mix 15 seconds/speed 6.
5. Add the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and egg replacer. Mix 20 seconds/speed 4 scraping down as necessary.
6. Add the soy milk. Mix 10 seconds/speed 4.
7. Fill the prepared cups with the batter. Bake at 180°C or 350°F for 16-18 minutes.
8. After the cupcakes have cooled completely, combine the reserved icing sugar with the almond extract the 2-5 teaspoons of water, and the cocoa powder - just until it has a spreadable consistency. Basically the frosting is the glue to stick the sprinkles to the cupcakes.
9. Dab a little frosting on the top of each cupcake. Cover the frosting with sprinkles.
10. Eat!