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Topic: More multicoloured cupcakes - without colouring  (Read 1623 times)
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Nobodyhasthisoneyet
« on: May 11, 2008 12:28:29 AM »

The rainbow cupcakes appearing here right now are just amazing - they're so pretty!  But, I have issues with food additives, so just looking at pictures of such brightly coloured food is bringing me out in a rash... time to raid the fridge!

OK, so it's not a rainbow, but it is a vaguely tri-coloured sort of marbled effect:

http://i287.photobucket.com/albums/ll150/nobodyhasthisoneyet/DSC05892.jpg

The yellow is passionfruit and grated orange peel mixed in with the dough, and the purple is mashed up berries.  The white I just left plain.  I was making it up as I went, so the three mixtures all came out with different consistencies (the passionfruit added so much extra liquid, while the frozen berries were still so cold the butter started hardening!) so it's only pot luck that they turned out as well as they did.

http://i287.photobucket.com/albums/ll150/nobodyhasthisoneyet/DSC05887.jpg
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Moomin Bus Rider
« Reply #1 on: May 14, 2008 04:51:43 AM »

I've also seen some of the multicoloured cupcakes here and thought: wow, those look amazing but I wish they didn't need any food colouring.

I know you can get natural food colours, but they can be hard to find and quite expensive.

I was thinking of trying to make cupcakes with just a little bit of beetroot juice for pink, maybe a bit of turmeric for yellow (not sure how they would taste though), just trying to think of things that always stain my fingers when I'm cooking with them Wink

I'll let you know how I get on, I think I'll just make one pink and one yellow cupcake for now just to taste and experiment!
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Nobodyhasthisoneyet
« Reply #2 on: May 15, 2008 10:57:04 PM »

Yes - they could have turned out a lot more colourful with a bit more preparation!

Mulberries would be good for a better purple - those things will stain ANYTHING.

How well does beetroot juice hold up to heat?  I had some funky pasta once coloured dark red with beetroot juice, and it lost all its colour and went a slightly disturbing beigey-pink when it was cooked.  But then again, we wouldn't actually be BOILING the cupcakes... Smiley
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SnoCro
« Reply #3 on: June 14, 2008 03:46:56 PM »

I've thought about this a bunch of times, too. You can also use raspberry puree and/or red seedless jams to "dye" things red. and they'd have a nice fruity flavor. i was thinking blueberries or mulberries for purple. but how to get a green or blue (which for some reason, i really feel is necessary!)
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RCKFELLA
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« Reply #4 on: June 18, 2008 12:24:39 AM »

omg i totally know waht you mean. and i swear i dont care how high end the food coloring is it always has that awkward bitter taste... its all good for show though. i have to say that top view of the cakes looks amazinggg! i'd definitely mack on those  Tongue
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« Reply #5 on: June 18, 2008 08:25:28 AM »

What is on the tops? They look super tasty.
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Nobodyhasthisoneyet
« Reply #6 on: August 25, 2008 09:13:03 PM »

Whoops, sorry it's taken me a million years to reply - I've just found the 'replies to your posts' button.  Oh dear.  Smiley

They have crushed nuts on top - sprinkled on before they were baked, so they 'set' into the top and don't roll off.
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