Since I had the BM posts scheduled, I haven’t posted any happenings in my life in the past week. 🙂 I wouldn’t talk about the climate, as it makes me sad but let me talk about something else that made me really happy over this week. The last weekend, on Saturday, we all went for a trip to Global Village. A trip of bloggers was in pipeline from last year, but it took time to materialize and finally the last Saturday, we made it happen. Huma was our main guide and Priya, Zerin, Anamika, Jaleelakka, Fajee and our new UAE-ian Prema joined us for a little fun. We roamed for close to five hours, prop hunted, picked up interesting stuff, watched a few shows, chatted and ate through some of the delicacies. I have always gone to GV before but this time, the experience was quite different. Huma is quite well versed with most of the outlets with good stuff and better price, and that made the trip worthwhile. Even though the next day, all of us woke up with numb legs and a broken back, the feeling of the trip was a lovely takeaway.
I always maintain that blogging has given me so many great friendships and each time we meet up and have a gala time, it just keep reassuring that thought, Alhamdulillah… 🙂
Talking about these cupcakes… these are going to be the last vegan bake to be seen on the blog till I push myself to try a new one. I love baking with beetroot – whether it was this loaf, these brownies or these eggless red velvet muffins, they really excite me. Beets add a lovely moistness to bakes, especially when combined with chocolate. These muffins were no different too. Even though they are vegan, you would really not miss any of the normal diary ingredients associated with baking. They are so soft and fluffy that you end up craving for more. If you have folks at home who are averse to beetroot, then this muffin is a good way to sneak it in for them. I have adapted the recipe from Minimalist Baker, whose blog is an amazing source of everything vegan.
When I decide to bake with beetroots, I always pressure cook the beetroots, peel them and then puree them. After this, I freeze the puree till the time I decide to bake with them. It actually makes life so much easier. Do try this next time, when you decide to bake or cook with beetroot. Hoping off to the recipe…
Adapted from here
- ½ cup beetroot puree
- 1 cup soymilk
- 1 tsp apple cider vinegar
- ½ cup sugar
- ¼ cup oil (I used sunflower)
- 1 tsp vanilla extract
- ½ cup all purpose flour
- ½ cup wholewheat flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Preheat oven to 180 degrees. Line a 12 cup muffin pan and set aside.
- Combine the soy milk and vinegar in a big bowl and set aside for five minutes to curdle.
- Add the beetroot puree, sugar, vanilla and oil and whisk well till nicely combined.
- Sift all the dry ingredients into the wet ingredients and whisk well till all moist. Divide into the prepared muffin tin.
- Bake for 20 to 22 minutes till done. Cool completely.