D is adding the beets while her cousin H stirs.
Then we started filling mini muffin cups with 1 tablespoon of cake batter.
Lots of quality assurance tests were performed!!
Look at how beautiful the batter is!
Working together to make the frosting! We only used 1/2 tablespoon of beet puree in the frosting, but the girls thought it was the perfect shade!
M is helping H frost some cupcakes.
D and cousin B are decorating with all natural fruit snacks and a couple cinnamon "red hots" (I know they have food dye in them...again baby steps)
Many quality control tests later.
Our cupcakes were declared winners!
Frosting
1 Cup whole milk
5 TBS flour
1 C unsalted butter, softened
1 C granulated sugar
1tsp vanilla
1/2 tsp raspberry extract
1/2 TBS beet puree
mix milk and flour together in a small saucepan, bring to a boil stirring constantly until very thick. Remove from heat and cool completely. I made mine the night before and refrigerated it. In a large bowl whip the butter and sugar together for at least 15 minutes, this helps disolve the sugar and keeps the frosting from being grainy. Then add cooled milk/flour mixture and flavorings/colorings. Whip until light and fluffy.
Beet puree
I peeled 3 medium beets chopped them to 1/2" dice, tossed with a little veg oil and roasted until soft. I put them in my magic bullet with about an ounce of water and pureed until smooth. It was cooled when I used it.
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