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Classic Red Velvet Cupcakes (made without Food Coloring)

February 13, 2017

My very first experience with Red Velvet cake was watching Steel Magnolias as a kid. Not sure why, but that experience didn’t really inspire me to try red velvet cake for myself (maybe something to do with the Armadillo shape to the cake). It would take another 10+ years and a move to the South for me to have my first bite of red velvet. 

And I have been hooked ever since. I have experimented with several recipes over the years trying to find the ultimate recipe for red velvet cupcakes. 

But there is something a little bit different about my red velvet cupcakes. Beet juice. Yes friends, my secret ingredient is beet juice. Well, it’s not that big of a secret. A couple of decades ago, just about every red velvet recipe called for beets to give the cake that redish hue. Nowadays, we just dump a whole bottle of red food coloring into the batter and call it day.  

But aren’t you kind of sick of using excessive amounts of food coloring? I think it says a lot that the girl that owns no less than 75 bottles of food coloring is telling you not to use food coloring. But I promise, you will feel so much better about eating these cupcakes knowing that they are pretty much au naturale. 

Just like any other red velvet recipe, this one combines flour with a touch of cocoa powder and buttermilk to get it that moist velvety texture. 

Then to put the red in red velvet I used Mother Nature’s very own food coloring. I actually found some beet juice in the juice aisle of my local grocery store. But I wanted to have a much more concentrated color pay-off without adding too much moisture. So I decided to reduce it on the stove. I poured half a cup of the juice into a sauce pan and let it simmer on the stove for a few minutes until it had reduced by half, resulting in 1/4 cup of some thick beet juice. 

I know that seems like a little bit more work than your typical cupcake recipe. But look at how great that batter looks? It’s nice and red, but not artificially so. You know, it’s not that bright stop-sign red. 

 

Once they are baked, they are wonderfully moist and delicious! There is absolutely no sign of beets anywhere in these cupcakes except in color. There is a subtle chocolate flavor, but it’s not too heavy or rich. 

And of course I topped off my red velvet cupcakes with my favorite cream cheese frosting. Because in my opinion it’s the cream cheese frosting that really makes a red velvet cupcake so good. 

While red velvet is definitely appropriate for Valentine’s Day, I think of red velvet being in season year round. It’s a perfect cake for Summer, since it’s not as rich and heavy as chocolate cake can be. It also seems like a perfect choice for Christmas paired with some green sprinkles or something festive. But please, whatever you do, don’t turn it into an armadillo cake like they did in Steel Magnolias. Nobody wants that. 

[amd-yrecipe-recipe:128]

/ Filed In: Cakes and Cupcakes, Cakes New, Desserts, Eat
Tagged: cake, chocolate, cupcakes, dessert, red velvet, Valentine's day, video

Rustic Floral Valentine’s Day Cookies

February 6, 2017

It’s been a while since I have decorated a cookies. Actually, it’s only been about an hour. But at the time of making these rustic Valentine’s Day cookies, it had been a while. After the cookie-decorating marathon that is Christmas, I had to take a break. But what better occassion than Valentine’s Day to get back into the cookie decorating game. 

I also used the opportunity to teach myself how to create the wood effect. I have seen a bunch of amazing cookies on Pinterest and I knew it would be a fun thing to try for Valentine’s Day! The best part was that it was a lot easier than I expected. 

But since a cookie that looks like tree bark isn’t very romantic, I added some flowers. And to put it over the top, I carved my husband’s and my initials into it! So cute, right?

Wanna see how I did it?!

I loved the mixture of the wood and the flowers. I actually loved the carved initials cookie so much that I still have it! I put it in bag and it’s sitting on my desk. 

I also loved these cookie so much, I taught this technique in my last cookie decorating class. I think people really liked them, especially the flowers! It’s amazing what a difference piping tips can make.

If you want to make these at home, here are some things you will need:

  • 1 stiff bristled brush
  • toothpick or scribe tool
  • piping tips #18, #20, #224
  • 2 colors of brown piping consistency icing (you don’t want it to thick, or else you won’t be able to spread it very well, but also not to thin that it won’t hold texture)
  • 2-3 colors of pink stiff consistency icing 
  • 1-2 colors of green stiff consistency icing

If you try these cookies, I would love to see what you create! 

As always, I used my favorite sugar cookie recipe (although these would be great with my chocolate sugar cookie, too!) and royal icing recipe. 

PIN NOW, MAKE LATER

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/ Filed In: Cookies New, Decorated Cookies, Eat
Tagged: cookie decorating, cookies, floral, royal icing, sugar cookies, Valentine's day, video

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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