This was actually an attempt at Red Velvet cupcakes, buuuut I didn't have any food dye, so it did end that way. I tried using beetroot juice to colour it instead. The batter actually was an awesome red/pink colour, but when they came out of the oven they were a lovely cocoa-y brown instead.
I used this recipe halved, substituting the dye for juice.
Then for the icing I used:
- Icing sugar
- Soy milk
- Vanilla extract
- and a little Beetroot juice/food colouring
To get a decent consistency you'll need a lot more icing sugar than liquid - so keep that in mind when you're adding them and just do so in small increments.
Also, when they are hot from the oven they might still be really moist (not so moist that if you stick a fork in there will be batter on in) this is fine, once they cool down a bit the outside will be a firmer.
Ice once the cupcakes have cooled. I did this by holding the base of the cupcake and swirling it upside-down in the bowl of icing.
Then sprinkle with shredded coconut and a little more icing sugar - if you wanna :)
They have been room-mate tested and passed!
- michelle
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