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To My Valentine…

February 13, 2011

Valentine’s Day is one of my favorite holidays!  It’s inclusive, centered around love and it nourishes my weakness for making paper valentine cards.  Just  getting over the last bit of the flu, Jonathan and I have had little time to make our paper crafts for the holiday.  I’m so excited that our taste buds are back to normal, so I baked a dangerously sweet inspiration.  These red velvet cupcakes are all natural with organic ingredients, even the dye is made of goji berries instead of commercial coloring.  I used a little of the extra goji-berry syrup to color buttercream frosting.  I’ve been daydreaming about creating red velvet cake with goji berries for some time and was super stoked that the color and flavor worked so well!  Hope you enjoy!

Happy Valentine’s Day!

Goji-Style Red Velvet Cupcakes
Makes 12 Cupcakes

1 c. dried goji berries
1/2 c. water
1 1/2 c. granulated sugar
1 c. almond or soy milk
1/2 c. canola oil
1 tsp baking soda
2 tsp baking powder
1 Tbsp tapioca starch

1: Preheat oven to 350°F.
2: In a small saucepan over low heat, warm goji berries and water. When berries soften, remove from heat and transfer to a blender.  Mixture should resemble a thick tomato sauce. Place berries back into saucepan.  Heat on low and whisk in sugar and milk until smooth. Remove from heat.  Mix in oil and vanilla extract.
3: In a large bowl, sift together flours, baking soda, baking powder and tapioca starch. Stir in berry mixture, just until incorporated.
4: Distribute batter evenly among cupcake tin. Bake 15-20 minutes or until a toothpick comes out clean.

Buttercream Frosting
1/2 c. margarine, softened
3 c. powdered sugar
2 tsp vanilla
2 Tbsp almond milk

Whip together all ingredients in a large bowl until smooth and creamy.

One Comment leave one →
  1. Cyndi permalink
    February 19, 2011 7:44 pm

    Looks delicious! I love that you used natural food coloring.

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