Sunday, February 13, 2011
Food With Kid Appeal. Jenna had posted about chemical food dyes. She also posted a brownie recipe with frosting colored with beets. I like beets, my kids like beets so I got to thinking. Lots of recipes have you swap out the oil for applesauce, so why not take out the oil and add in pureed beets. I'll be honest, I started with a boxed cake mix (hey, baby steps!) I used a french vanilla cake mix and followed the instructions on the box, but instead of 1/3 cup of oil, I (or rather D) added 1/3 cup of pureed beets.
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!
1 Cup whole milk
5 TBS flour
1 C unsalted butter, softened
1 C granulated sugar
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.
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.