I had a baby shower for my dear friend noey, yesterday, and she requested pink velvet cupcakes. I have a solid red velvet recipe that I think can compete with a lot of the fancy bakeries, but I wasn’t sure about the transition from red to pink. I ended up subbing out the regular cocoa with white hot chocolate mix and using pink gel food color instead of red liquid. The batter looked great. It was hot pink and a very nice consistency. But they didn’t bake up quite right, and the color ended up being almost a coral color. It tasted good, but not as delicious as the red velvet. What could I have done differently?

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