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), below is the yellow cupcake/cake recipe we’ve been using. And while this recipe below (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 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)