Pink Recipes

Waxy_Bean

Mine is a recipe for a cake rather than muffins although I am sure you can cook it in individual cases if you want. The colour isn't quite as pink once cooked but is more a speckled pink.

Cake:

150g raw beetroot, grated
200ml groundnut oil
250g caster sugar
3 medium eggs, separated
100g hazelnuts, roasted and chopped
3 tbsp milk
200g plain flour
2tsp baking powder
1/2tsp each ground ginger, cinnamon and nutmeg

Frosting:
180g unsalted butter
150g icing sugar, sieved
450g cream cheese
1tsp vanilla extract


preheat oven to 170C fan/190C electric/GM 5

grease and line 2x 20 cm cake tins

place 1tsp of beetroot in a small bowl and cover it with 2 tsp boiling water (this will colour the frosting later)

whisk oil and caster sugar, then whisk in egg yolks and milk, fold in remaining beetroot and nuts. sift baking powder and flour and spices into mixture and stir. whisk egg whites in another bowl until stiff, and fold into the mixture. Put into cake tins and bake for 30-35 mins.

To make frosting - cream butter and icing sugar, blend with cream cheese. Add vanilla extract and some of the beetrooot juice (from above) to colour the frosting pink.

Once cakes are cool - layer up with frosting and cover tops and sides. Chill in fridge for around an hour until frosting is set.

eSparkles

sexymouse wrote: »

How about this recipe that I found when I googled pink recipes? It's for pink ribbon shortbread:

http://www.domesticgoddess.ca/recipes.php?recipe=10116

ooooooo dont they look pretty .. thank you for this .. i didnt think of googling pink recipe's .. its not something you would of thought would of been found is it ? lol

eSparkles

Waxy_Bean wrote: »

Mine is a recipe for a cake rather than muffins although I am sure you can cook it in individual cases if you want. The colour isn't quite as pink once cooked but is more a speckled pink.

Cake:

150g raw beetroot, grated
200ml groundnut oil
250g caster sugar
3 medium eggs, separated
100g hazelnuts, roasted and chopped
3 tbsp milk
200g plain flour
2tsp baking powder
1/2tsp each ground ginger, cinnamon and nutmeg

Frosting:
180g unsalted butter
150g icing sugar, sieved
450g cream cheese
1tsp vanilla extract


preheat oven to 170C fan/190C electric/GM 5

grease and line 2x 20 cm cake tins

place 1tsp of beetroot in a small bowl and cover it with 2 tsp boiling water (this will colour the frosting later)

whisk oil and caster sugar, then whisk in egg yolks and milk, fold in remaining beetroot and nuts. sift baking powder and flour and spices into mixture and stir. whisk egg whites in another bowl until stiff, and fold into the mixture. Put into cake tins and bake for 30-35 mins.

To make frosting - cream butter and icing sugar, blend with cream cheese. Add vanilla extract and some of the beetrooot juice (from above) to colour the frosting pink.

Once cakes are cool - layer up with frosting and cover tops and sides. Chill in fridge for around an hour until frosting is set.

thank you for this .. i've got everything in the store cupboard except beetroots and groundnut oil .. will have to go on a hunt to see if i can find some before baking day
Erica xx

Waxy_Bean

eSparkles wrote: »

thank you for this .. i've got everything in the store cupboard except beetroots and groundnut oil .. will have to go on a hunt to see if i can find some before baking day
Erica xx

I just use veg oil or sunflower oil (whatever I have in the cupboard) and it always comes out fine.

eSparkles

nice one .. thank you Waxy Bean .. I got a huge bottle of veg oil when i went shopping this morning (for all the muffins lol) .. and i am sure the local F&V shop has vacuum packed beetroots. I'll give them a go tomorrow and let you know
Erica xx

Waxy_Bean

Make sure you buy raw beetroot and not pickled stuff!!

eSparkles

Waxy_Bean wrote: »

Make sure you buy raw beetroot and not pickled stuff!!

eeeeek i know .. imagine how rancid that would be lololol
Erica xx

bigmuffins

hiya!:hello:

the raspberry and white choc muffins (if they are the ones from my recipe) won't go pink - if you use very soft, fresh raspberries they may break up and bleed - go a sort of grey, with frozen they tend to stay whole and red! yumm.. have to say, they taste pretty good whatever! :drool: I made a couple of batches last week for school cake sale.

if you need pink cakes, I would just make a little pink icing and drizzle a little over - not too much as would make it too sickly for my taste!
Or make a tray bake and ice that!

poodlehorse

TBH the roast chicken Nigella just served up was pretty pink but I don't think you will appreciate that as a suggestion

eSparkles

bigmuffins wrote: »

hiya!:hello:

the raspberry and white choc muffins (if they are the ones from my recipe) won't go pink - if you use very soft, fresh raspberries they may break up and bleed - go a sort of grey, with frozen they tend to stay whole and red! yumm.. have to say, they taste pretty good whatever! :drool: I made a couple of batches last week for school cake sale.

if you need pink cakes, I would just make a little pink icing and drizzle a little over - not too much as would make it too sickly for my taste!
Or make a tray bake and ice that!

ello
yes it was your muffin recipe i saw .. they sound absolutely delicious :T
The things I bake don't have to be all pink, as in solid colour .. i just thought that maybe the muffins around the berries may look a pinky colour so they would pass lolol
The rasps i bought are frozen ones .. I also bought a bag of frozen summer berries too mmmmmmm

Erica xx