Just because you support fair-trade coffee, drive a hybrid car, and drink wheatgrass every day doesn't mean your cupcakes have to be drab, dull, and devoid of colour. Here are a few natural ways to get vibrant colours that will have everyone wondering where you’re stashing your Easter egg dye. Because Mother Nature works in mysterious ways, colour your frosting no more than a few hours before applying it, as the colours tend to change over time. And because each juice is concentrated differently, be sure to add coloring little by little until you reach the desired hue.
Pink/Red: Cherry, raspberry, cranberry, pomegranate, and beet juice all give gorgeous colour.
Purple: Blueberry juice delivers a regal purple—the more you use, the deeper the hue.
Green: Chlorophyll is the green pigment found in most plants. You can find it in liquid form at your local health-food store.
Yellow: Turmeric is a plant in the ginger family that is usually dried and ground into a powder. Just a pinch will tint your frosting the yellow of a freshly opened Peep, and it’s completely vegan.
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Excerpted from BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by Erin Mckenna. Copyright 2009 by Clarkson Potter. Excerpted with permission by Clarkson Potter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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