Tuesday, December 4, 2012

Multi colored cupcakes - no artificial food coloring

For Cameron's 6th birthday party he wanted multi colored cupcakes like the traditional Funfetti© cake mixes. Since those are out on many levels I set out to make my own. And while I was at it I figured why not make each color a different flavor? They were a hit at the party and Cameron was able to have fun cupcakes that wouldn't bother him.

Multi Colored Cupcakes
What you need:
3 eggs or egg replacer (I used EnerG) 
2 cups sugar (I used organic)
1 cup oil
2 tsp vanilla extract
2 cups gluten free flour mix of choice (make sure it has xanthum gum or guar gum)
1 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini 
natural food colors (I use these)

If using egg replacer, combine with water according to directions and let sit. 
Combine in a mixer bowl, the eggs or egg replacer, sugar, oil and vanilla. Sift together the flour mix, baking soda and salt. Add the sifter flour mix to the mixer bowl and stir until combined. Add in the zucchini and mix well. If using frozen zucchini, let thaw and add both the zucchini and the extra water from the zucchini. Divide the batter into three or four bowl, one for each color. Natural red does not work well for this but the other colors work. Add the natural food coloring to each bowl until desired color is reached. Oil three or four 8x8 pans and add one color to each pan. Bake 8 to 10 minutes or until a toothpick comes out clean. Turn out colors and let cool. Once cooled cut into bit size pieces and set aside. 
My Birthday Boy!
To make colored cupcakes make another recipe of the above cake but don't add the food coloring. Line 24 muffin tins with papers and add enough batter to each liner to cover the bottom. Add in the cooked and cooled colored cake bites and top with remaining batter. Bake 18 to 25 minutes or until a toothpick comes out clean. Make sure when you toothpick them that you don't hit a already cooked color piece. Remove from pans and let cool completely before icing. 

Finished Cake

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