Yield: Yields 12 cupcakes and 1 cup frosting
These are cupcakes you can feel good about serving at a kid’s birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.
Easter Cupcakes: See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.
For purple frosting: Substitute 2 Tbs. thawed frozen grape juice concentrate for the raspberry juice.
For green frosting: In a small bowl, mix 1/2 tsp. green tea powder (matcha) with 1 tsp. boiling water to form a paste; then stir in 2 Tbs. more boiling water. Cool slightly. Substitute the tea mixture for the raspberry juice.
If you can’t find whole-wheat pastry flour, substitute cake flour.
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Im not crazy about store-bought frosting, nor do I like the idea of adding food coloring to anything, so these were perfect. I used the green variation for a St. Patricks Day party at my kids school. Not one cupcake left!
I LOVE the idea of the natural color which is what drew me to this recipe. I will use that part. BUT the cupcake recipe is junk. They are spongey in texture and mediocre at best for flavor. I wanted to like them because I need them for my sons birthday party. Instead of going to bed I will be making new cupcakes using my old recipes because I simply can't serve these. I threw them in the trash. I thought using a fine cooking recipe was a safe bet because I have never run into a bad recipe but unfortunately I found one.
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