I’ve been trying to limit the use of commercial food dyes in my dessert decorations lately, and decided to see if I could create some eye-catching spring sweet treats that would be completely food color-free. These pretty decorated cupcakes, which I’ll be serving to my grandchildren, are the result. So, I’m declaring the project a resounding success!
Forbrighter decorating colors, see my cookie icings here.
The crowning touch to garnish my cupcakes is either fresh or candied violets, Johnny jump-ups, or very small pansies. All these are edible, naturally colorful, and abundant in spring. (Do not use African violet blooms, or other flowers that just happen to strike your fancy as many are either unpleasant tasting or poisonous.) For instructions on candying the violets, plus more decorated cupcake pics, go here.
Tip: If you are choosing a raspberry fruit juice concentrate and want to be sure to avoid commercial colorants, check the label. Some brands contain red food dyes, others, such as the Welsh’s raspberry-grape blend I used here, don’t.