Both of my daughters typically request yellow birthday cake over chocolate, which consistently leaves me wondering if there was a mix up at birth. Almost every year we have the same conversation where I ask, “What kind of cake do you want for your birthday…chocolate or yellow?” and the answer I get is “yellow.”
Then I immediately follow up with, “Are you sure? You don’t want chocolate???” But no matter how hard I try I can’t win them over, although one year I did get my older daughter to agree to a yellow AND chocolate marbled cake, which turned out to be a win-win for everyone. :)
So as promised (on Facebook a couple weeks ago), click here for the yellow cake/cupcake recipe we’ve been using. And while the recipe (originally from Joy of Cooking) contains sugar and some white flour – both against our real food rules – I recognize this is WAY better than the store bought boxed version that many have relied on for years and that unfortunately contains a lot of unwanted additives (like hydrogenated oils)!
And for the homemade frosting (below) I even used all natural beet juice for the pretty pink color you see in the photos. For a less girly look feel free to experiment with small amounts of other colored juices as well (I froze the leftover juice in an ice cube tray since it didn’t take much).
So for those occasions which are truly special – like birthdays! – we hope you enjoy this homemade treat with your loved ones.
I am admittedly horrible at decorating cakes so here are some links to the supplies that helped me pull these together:
- “Fancy” cupcake holders (I got the pictured ones at Michael’s but there are similar cute ones online as well)
- Cake stand (or tall tower for a larger crowd)
- Frosting decorator (pictured below – this thing is a must)
- Non-artificial chocolate sprinkles (optional)
Click for the yellow cake/cupcake recipe.
Easy Homemade Pink Frosting #1
Ingredients
- 2 sticks butter unsalted, at room temp
- 3 cups powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 3 teaspoons milk or heavy cream
- 5 teaspoons beet juice optional
- strawberries for top (optional)
Instructions
- Using an electric mixer combine the butter, sugar, vanilla, and salt until the consistency is smooth.
- With the mixer still going slowly add in the milk and juice until you reach the desired consistency. Stop and scrape the sides of the bowl if necessary.
- Frost the cooled cupcakes just before serving. FYI – if you refrigerate the frosting for later it will harden back to the consistency of cold butter.
- Top with strawberries (or other fruit) if desired.
Notes
Nutrition Facts
Easy Homemade Pink Frosting #2
Ingredients
- 2 ¼ cups heavy cream
- 5 teaspoons beet juice optional
- 6 tablespoons sugar or powdered sugar
- strawberries for top (optional)
Instructions
- Using an electric mixer whip the cream, juice and sugar together until stiff peaks form.
- Frost cooled cupcakes and top with strawberries (or other fruit) if desired.
Notes
Nutrition Facts
is there anyway to make the frosting ahead of time and leave for later. you mention that if you leave in the fridge it will harden. Does that mean you cannot make the frosting ahead of time?
I added some cocoa powder to this to make it chocolate and it was delicious!!!
Hello. Just wondering if raw turbinado sugar would work in this recipe?
Hi. I really think that you need powdered sugar for this one.
The frosting with butter is way to sweet! I decreased from 3 cups to 2 and I still couldn’t handle it. I just threw it away. Making the one with whipped cream now.
I accidentally did all ingredients at once and it was too soft so i added a tsp or two of powdered sugar To thicken it up and also, I put 1tbl of cocoa powder instead of beet juice. And it was delicious.
Heavy cream. :)
Do you prefer milk or heavy cream?
How can turn one of these into chocolate frosting?
Hi Sarah. We’ve not tried. Let us know if you do.
I just add cocoa powder with the same recipe 1/2 cup or more depending on how much of a chocolate taste you prefer.
Just add some powdered cocoa to the powdered sugar when you are mixing it in. maybe 1/4 a cup of more. You can also melt some and add it in with the liquids.
Hi, have you ever sweetened your whipping cream frosting with honey or syrup? If so, how much do you start with? Also, any idea of a natural add in to make it brown?
Hi Jacque. No, we’ve not. Both of Lisa’s frosting recipes have sugar as the sweetener.
I have used this recipe before, not for cake though. I used it in Eclair. I was really good! I am going to try it to frost cupcakes for my daughter’s birthday next week!
http://www.popsugar.com/food/Honey-Whipped-Cream-24273214
I use maple syrup instead of sugar all the time to make whipped cream and it comes out perfect. Just whip the cold cream 2/3rd of the way before adding the maple syrup toward the end.
Do you think frozen (and then pureed) strawberries can be used instead of beets? If so, how much do you think should be used, as to not change the consistency of the frosting? Thanks in advance. :)
Hi there. That is not something we have tried and I can’t really give an educated guess. Let us know if you give it a go. :)
I did use strawberries! If you don’t mind it actually tasting like strawberry (which we didn’t), then it is really, really good! My daughter LOVED the horse cupcake cake I made her using Lisa’s cupcake and frosting recipes. Thanks so much!
This sounds like a great idea, Robin. Can I ask how much of the strawberry puree you used? Did you just substitute 5 tsp of the puree for 5 tsp of beet juice? Thanks!
I just made the cupcakes and frosting recipe today. OMG…they are deeeeelishus!! Thank you for posting your recipes!