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www.mccormick.com/cupcake-recipes Classic Cupcakes w/ a Twist. Just Use Cake Batter!
How I did it: I replaced the food colouring with beet juice, or you can also use pomegranite juice. Pretty easy, that is how it was done when this cake was first invented. You may have to increase the amount of juice a touch or you may have to reduce it by simmering, to get a more intense colour. It will not be quite as deeply red as a red velvet cake, but it will be just as delicous! These cakes were actually made in the first world war I think. When food was rationed, and they could not use enough chocolate to make the cakes actually be dark, and have a rich chocolate flavour. So they used beet juice, to deepen the colour, because if you have ever made a true red velvet without the food colouring, its not a very 'appealing' colour. Kind of half brownish taupe. So, now you know! Read how I did it… 4 years ago