Thursday, July 16, 2009

Red Velvet help

I need help!

Do you know how hard it is to find a recipe for red velvet cupcakes that don't have red food coloring in them?!
Hal is allergic to red #40, and I don't want to make something he can't eat...so, I need your suggestions. I'm going to stop off at whole foods after work to see if they have any organic mixes that don't use it, but if you know of any or if you have any easy suggestions for substitutes, please let me know.

6 comments:

Cristyannie said...

I love your blog! Glad we found each others! My aunt makes some great red velvet cake so I'll ask her if she knows any tricks about dye. I love that top picture of you guys! It's so cute! Hope you have a wonderful day!

fitgal said...

Here's one I found using strawberry juice instead of dye. Mmmm.

Red Velvet Cake I (butter and strawberry juice), adapted from Mary Beth’s Sampler- A Georgia Cookbook.

1 stick butter
1/2 C. sugar
2 eggs
1 C. buttermilk
¼ cup strawberry juice
2 T. cocoa
1 t. vanilla
1 T. vinegar
1 t. soda (sifted)
2 1/2 C. cake flour
1 t. salt

Cream butter, sugar and eggs. Add strawberry juice and cocoa. Add salt to flour and sift. Add flour and buttermilk alternately, mix well. Add vanilla, mix well. Add soda and vinegar and don't beat, just blend. Bake in three 9" pans about 30 minutes at 350. Or use one 6 inch and 8 cupcake tins.

For the strawberry juice: cook a pint of strawberries with ½ cup sugar and juice of ½ a lemon. Let cool. Strain. If the juice is very liquidy, reduce over medium heat to obtain a syrup consistency.

fitgal said...

Oh yeah and for just cupcakes you want to cook them about 18-22 min.

samnhal said...

That is a really good idea. We ended up using a beet puree. I'll have to try that one too. Thanks for the recipe.

fitgal said...

Yep!

samnhal said...

fitgal, who are you? It won't let me go to your blog. It says it's not publicly shared.

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