Description
Homemade natural food coloring is easy and beautiful to frost cakes, cupcakes and so much more. Dye your own with açai, matcha, charcoal and beet powder!
Ingredients
Units
Scale
Dairy Free Buttercream Frosting
- 1/2 cup vegan butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 1/2 tsp almond milk or dairy free creamer
- Pinch of salt
Add to above recipe for each color:
Purple:
- 2 tbsp açaí
- 1/2 tsp more almond milk
Green:
- 2 tsp matcha
- 1 tsp more vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
Black:
- 2 tbsp charcoal
- 1/2 tsp more almond milk
Orange:
- 1 tsp beet juice
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp extra vanilla
- Healthy pinch of sea salt
Vanilla Cupcakes: use our Vanilla Almond Cake Recipe. See note
Instructions
- Make a big batch of frosting by creaming the butter and powdered sugar in a mixing bowl until light and fluffy. Add in the vanilla, milk/creamer and salt and beat to combine thoroughly.
- Divide the frosting into four bowls and add the ingredients for each color, mixing thoroughly until evenly colored. Adding more powders will darken the colors, if you prefer.
- Frost only fully cooled cupcakes.
Notes
To translate our vanilla cake recipe into cupcakes, pour the dough into lined cupcake pans. Reduce bake time to 29-31 minutes, until set in the center. The recipe will make 28-30 cupcakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 60
- Sugar: 6.2 g
- Sodium: 192.5 mg
- Fat: 3.3 g
- Carbohydrates: 6.4 g
- Fiber: 0.1 g
- Protein: 0.3 g
