Hi! I’m Holly and I blog over at Back Home Again. Ashley has been so kind to let me guest post here today and I thought I would tell you about one of my adventures in natural food dyes.
A few weekends ago, I decided I would try out pink and purple, making pink and purple frosting for my daughter’s baptism cupcakes. Now I’ve used red and green before and they were easy so I figured pink and purple would be too. I had decided to use raspberries for my pink but I wasn’t sure what to use for purple. I know that you can use purple cabbage for purple, but since I was frosting cupcakes, I decided to use blackberries instead because I was afraid that there would be too much of a cabbage taste to my frosting.
I pureed about half of each container with 1/4c water in my Magic Bullet; then slowly mixed it in with white frosting until I got the color I desired. A food processor will work too, but I prefer the Magic Bullet because it’s less to put together and makes for easier clean up.
I will admit that I cheated a little because I was on a time crunch. Normally I would make my own frosting, but I used some I picked up at the store this time, which still worked well although I would recommend using buttercream and not the whipped kind if you go this route.
While the purple isn’t as pronounced as I would’ve liked, I think they turned out rather well! There was a hint of raspberry and blackberry flavor to each, which complimented the flavors of the cupcake (can you tell I watch a little too much of Cupcake Wars? Ha!).
Probably my favorite part of the whole process was that I froze the remaining puree for my daughter to eat later :-)
Definitely give making your own food coloring a try sometime. It’s a great way to add a natural bit of color in addition to the great nutrients you’re getting instead of artificial chemicals!