Showing posts with label gfcfsfef vegan recipes cake natural food dye. Show all posts
Showing posts with label gfcfsfef vegan recipes cake natural food dye. Show all posts

Tuesday, February 15, 2011

Fresh From the Oven - Valentine's Day cupcakes


Happy Valentine's Day!

I always try to make a special treat for my kids for Valentine's Day.  Often I make chocolates, but this year the Enjoy Life chocolate chips have gotten much more expensive so I didn't have enough on hand to make specialty chocolates.  I thought about sugar cookies, but didn't have enough time.  Finally, I settled on chocolate cupcakes with pink icing.  I've been working hard at avoiding food dyes in the foods I make, so had to come up with something I would have on hand that would make a delicious frosting.
For lunches that morning, I'd stumbled upon a bag of Jamaica flowers (hibiscus) that I kept forgetting about and decided to make the boys a beautifully red iced tea for their lunch.  (We purchase this tea in Mexican markets whenever we get the chance.  It's cheap and makes a delicious (and beautiful) iced tea.)  And, so, I had my coloring idea for the frosting.  While the cupcakes cooled, I made a very strong bit of Jamaica tea.

Then, when I made the frosting, I used the strained tea as the liquid.  The frosting turned out great, with just a hint of fruity tangy taste to it.  (One son thought it tasted a bit like strawberry icing.)

Chocolate "Buttermilk" Cake
adapted by Raechel Medina from The Fannie Farmer Cookbook by Marion Cunningham
1 2/3 c. GF flour mix (I've successfully used either Featherlight or Four Flour Bean)
1 c. sugar
1/2 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum (optional)
1 c. milk substitute with about 1 Tbsp lemon juice added (I've used hemp milk, cashew milk or just water)
1/2 c. canola oil
2 tsp. vanilla

Preheat the oven to 350 degrees.  Grease and lightly flour two 8-inch round cake pans or one 9x13-inch pan or a 12-hole muffin tin.  Mix the dry ingredients in a bowl.  Add the rest of the ingredients and beat on medium speed for 3 minutes.  Spread into the pan(s) and bake about 20-25 minutes for the rounds, 35-45 minutes for the large or 23 minutes for cupcakes.  Test to see if a toothpick comes out clean.  Cool for 5 minutes in the pan before turning out onto a rack.