Until recently, making dye-free desserts for J+J has been relatively easy. They both love chocolate, which is readily available in organic form and doesn’t require any artifical coloring for enhancement. Jenna’s new obsession with Pinkaliscious, however, has thrown a curve ball in our dye-free diet. Most recipes for pink cupcakes involve either a pink Jell-o flavor or food coloring. Recently, I found this recipe that relies on fresh or frozen strawberries for pink-ness (and optional food dye for those who want to achieve a very pink pink). The results were a pinkish tan, but definitely passed for pink with my preschoolers. The first time I tried the recipe, it yielded a perfect spongey cake texture. This time, I let J+J do most of the work, and we ended up with a more muffin-y texture. But they definitely enjoyed themselves.
First, they mixed the eggs and dry ingredients.
Next, they mixed in the strawberry puree.
Then, I scooped the batter into the cupcake pan, fighting off Jenna who felt she should complete the task.
Jenna managed to sneak in more than a few tastes of the batter.
Once the cupcakes were in the oven, Jason stopped to pose for a few pictures in his new apron.
And about 25 minutes later, we had pink cupcakes!
We frosted them with strawberry cream cheese buttercream.