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
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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.
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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.
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.
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Yellow Cupcakes with Homemade Frosting (better than the box!)
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Mandy
March 28, 2015 at 5:49 pmI just made the cupcakes and frosting recipe today. OMG…they are deeeeelishus!! Thank you for posting your recipes!
Robin
May 20, 2015 at 6:21 pmDo 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. :)
Amy Taylor (comment moderator)
May 26, 2015 at 2:39 pmHi 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. :)
Robin
May 26, 2015 at 4:39 pmI 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!
Adi
April 15, 2016 at 10:20 pmThis 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!
Jacque
September 11, 2015 at 2:02 pmHi, 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?
Amy Taylor (comment moderator)
September 16, 2015 at 2:09 amHi Jacque. No, we’ve not. Both of Lisa’s frosting recipes have sugar as the sweetener.
Brandy
January 14, 2016 at 10:52 amI 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!
Brandy
January 14, 2016 at 10:53 amhttp://www.popsugar.com/food/Honey-Whipped-Cream-24273214
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March 22, 2017 at 6:35 pmI 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.
sarah oconnell
November 25, 2015 at 8:43 amHow can turn one of these into chocolate frosting?
Amy Taylor (comment moderator)
November 30, 2015 at 9:57 amHi Sarah. We’ve not tried. Let us know if you do.
Cee
August 14, 2016 at 3:02 pmJust 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.
Rosey
February 8, 2016 at 7:27 pmDo you prefer milk or heavy cream?
Amy Taylor (comment moderator)
February 12, 2016 at 10:32 amHeavy cream. :)
Damiane Handa
May 24, 2016 at 9:45 pmI 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.
Agata
May 26, 2016 at 9:02 pmThe 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.
Gianna
June 6, 2016 at 8:46 pmHello. Just wondering if raw turbinado sugar would work in this recipe?
Amy Taylor (comment moderator)
June 10, 2016 at 1:00 pmHi. I really think that you need powdered sugar for this one.
Tara Oliver
January 5, 2017 at 11:50 pmI added some cocoa powder to this to make it chocolate and it was delicious!!!
Claudia Ochoa
May 23, 2017 at 1:57 pmis 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?