Tuesday, July 6, 2010

Red (Velvet), White & Blue

What better way to celebrate Independence Day than with a patriotic batch of red velvet cupcakes topped with cream cheese icing and festive sprinkles? This was my first  red velvet cake and I was very happy with the flavor and the lovely color.

That being said, I never realized just how much food coloring goes into red velvet cake. Something about that kind of grosses me out despite the fact that it was delicious and a gorgeous color. Plus, that requires two bottles of red food coloring and I don't typically see food coloring sold in individual bottles.

It's surprisingly difficult to find a recipe with a more natural means of providing the red color. Some people use beet juice as an alternative, but I've never tasted a cake using this method so I didn't want to test it at a Fourth of July party. Plus, I don't like beets and wouldn't know what to do with a whole can of them after using just two ounces of juice. Perhaps if I puree two ounces of strawberries or cherries, but I wonder if that would alter the flavor too much. If anyone knows of a better alternative, please share your wisdom with me.

Anyhow, the cupcakes were fun and delicious (even with the food coloring) and were a great way to celebrate the Fourth of July.

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