Tasty Summer Treat: Pink Velvet Cup Cakes (gluten free)
Posted by ivylau on August 16, 2013 - Leave a comment
Everyone seems to enjoy Pink Velvet Cup Cakes-you see them everywhere you turn and bakeries are jumping on the bandwagon. My family loves them too-maybe it’s the enticing color or the rich flavor. Not sure.
They caught my eye when I recently reviewed Cameo Edwards’ Crave Bakery Gluten Free cookbook. When I saw the gluten free, dairy-free, soy-free, nut free and corn free cup cake recipe, I told myself that I MUST make this.
This is the first time I’ve tried to make the red food color from scratch. It took me one hour to make the cake batter, frosting (including the time for making the red food color) and another 25 minutes to bake.
Making the red food color from scratch meant it would take me longer overall to complete the cake batter and frosting, but it’s way worth it. I hate to put artificial food color on anything.
I used two medium size beets; I started by boiling the two beets in the pot with the skin on for about 45 minutes until tender. Then I put the cooked beets into a food processor to purée them, then strained them over a bowl. I used the beets’ juice for my frosting.
The cup cakes and the frosting turned out perfect, very moist and tasty.
Well done, Cameo.