Instructions

1. Soak pitted dates in boiling water for about 15 minutes. Then blend everything including soaking water on a high speed until smooth.
2. Chill in a fridge for at least 3 hours or overnight.
3. Preheat oven to 350°F.
4. In a small bowl or a cup whisk together soy milk and apple cider vinegar. Let it sit for a minute to curdle. Transfer into a blender cup together with roasted beetroot, sugar, oil (or applesauce) and vanilla extract. Blend until smooth.
5. In a large bowl mix together all the dry ingredients. Add beetroot mixture and stir well.
6. Fill your muffin molds (non-stick or lined with muffin liners) 2/3 full. The recipe makes 12 small or 8 big cupcakes.
7. Bake for 20-30 minutes, depending on a size of your molds or until a toothpick comes out clean.
8. Remove from the oven and let the cupcakes cool for 20 minutes before taking them out from the molds. Wait until they are completely cool before frosting.