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1
Place the sugar in the TM bowl.
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2
Mix 10 seconds/speed 9 to make powdered icing sugar.
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3
Tip out and set aside - this is for the frosting.
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4
Pour the water in the TM bowl.
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5
Place the beets in the steamer basket in the TM bowl.
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6
Steam 45 minutes/Viloma temperature/speed 1 - or until fork tender.
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7
While the beets are cooking, preheat the oven to 180C, or 350F Prepare a cupcake pan by greasing or lining with cups.
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8
When the beets are done, place them (still hot) in the TM bowl.
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9
Add the vegan butter, the syrup and the extracts.
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10
Mix 15 seconds/speed 6.
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11
Add the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and egg replacer.
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12
Mix 20 seconds/speed 4 scraping down as necessary.
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13
Add the soy milk.
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14
Mix 10 seconds/speed 4.
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15
Fill the prepared cups with the batter.
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16
Bake at 180C or 350F for 16-18 minutes.
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17
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.
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18
Basically the frosting is the glue to stick the sprinkles to the cupcakes.
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19
Dab a little frosting on the top of each cupcake.
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20
Cover the frosting with sprinkles.
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21
Eat!
