Before becoming a mother, I really didn’t put too much thought into what I ate. Instead of being conscious of where my food came from and what it was made out of I focused on how it tasted. Now I must admit I am obsessed with ingredients. One of my main concerns these days is what my son is putting in his body, especially for the first time.
Yet, I have become more relaxed, as he gets older. His first birthday, I didn’t let him have any sugar. His birthday cupcakes were vegan made from avocados and maple syrup, and I must admit that is still a good recipe. This year, I found myself becoming wrapped up in his party theme more than his sugar intake. Mario’s 2nd birthday party was a pirate theme so I decided red velvet cupcakes were one kind that would look festive.
Red velvet cake is something I have never given much thought to or was ever really a fan of. It isn’t exactly chocolate so I figured what is the point. After reading many other blogs and cooking sites, I do realize it is quite a contentious subject, which I won’t pretend to have insight on. My main concern when studying red velvet was not to use red food coloring. It seems that a lot of kids have allergies these days, so I didn’t want serve something and inadvertently discover someone’s allergy.
So I Googled “Red velvet without food coloring”. My first hit was for a blog called Sophistimom. It sounded promising, but of course, I had to read a billion other recipes before I decided on this one. It doesn’t use the traditional buttermilk but rather cream cheese and gets it red color from roasted beets. Also, it is a cake recipe, but I found it made about 24 cupcakes and I halved the frosting recipe.
To my shock, these cupcakes were the belle of the birthday party. Self-proclaimed “Red Velvet Lovers” said they were some of the best they’ve had and had no idea there were roasted beets hiding inside. Score one for the natural ingredients team!
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