These are the cupcakes I made for a July 4th party we went to. I was trying to make a patriotic version of a rainbow cake, but without using food coloring. They didn’t turn out the way I envisioned, but they were so tasty!
Everyone raved about how moist they were and my husband devoured them! Well, truth be told, so did I! I didn’t let poor Penelope have any, but she learned the word cupcake. I know its only a matter of time before I won’t be able to control her sugar consumption, so I am going to hold out as long as possible.
First, get your cutie set up in the Learning Tower. I had intentions of making her a July 4th dress, but this Mini Boden dress she had was perfect, so I will save the fabric for next year.
Now, for the secret ingredients! I used pureed blueberries in one batch and pureed strawberries in the other, just like I did when making Penelope’s first birthday cake.
I used local blueberries that I picked and froze a few weeks ago. I bought 10 pounds of blueberries and put them in the freezer. Penelope actually likes to eat frozen blueberries better than fresh ones! I think it must feel really good on her budding teeth.
I just loved the way the bright color of the fruit looked against the bright orange pastured egg yolk and grass fed butter. The cake mix was organic and I used raw milk. So these cupcakes, could have been much healthier by using sprouted flour and some sort of natural sweetener, but these are still a million times better than crap you buy at Publix.
The strawberry batch and the blueberry batch. The strawberries turned the batter pink not red, I somehow forgot that and then the blueberries turned the other batter purple. Not exactly, red white and blue, but like I said, tasty!!
For the first round, I did strawberry, blueberry, strawberry, trying to get a gradual linear stacking, a la ombre, of the colors.
The second round I just did what. ever.
Because this is what the inside looked like no matter what. It was actually pretty cool looking, like a tye-dye art project.
Lastly, I put raspberries and blueberries on top to get the festive colors. I was hoping to print out and make these cupcake toppers, but never got around to it. Maybe next year!
If you are interested in more healthy sweet treats,check out my ecookbook Gluten-Free, Grain-Free Baking. And you also might want to get on my email newsletter list, to be the first to know about discounts and new books coming out.