Sometimes I forget how old I am or when my birthday is. I take it as a sign that I’m getting on up there in years. Well guess what? Up until just a couple of days ago I forgot that today my blog would be turning five years old! The big oh-five guys! That’s a lot in blog years, as is evidenced by my forgetfulness. Celebrate with me, will you? And then get off my lawn! Hehe. It worked out nicely though, because I’d been planning on sharing a sweet treat for Valentine’s day right about now. Normally I’m all about chocolate when it comes to pretty much every holiday, but I recently discovered that pink velvet cupcakes are a thing and decided the world needed a vegan version. I also had the perfect plan for how to make that happen. A while back I baked a chocolate cake with beets in it, expecting it to turn out looking like red velvet cake. In actuality it ended up being reddish. But that got me thinking, if you did the same thing with vanilla cake, you might end up with pink cake. Does it work that way? It does! You can’t taste the beets at all, I promise! You only need one little tiny beet for the whole batch, and I used lots of vanilla. They honestly tasted way better than I expected them to. You know how sometimes you see food that’s a weird color and expect it to taste weird? Well I think that’s what was going on. Like, even having made the cupcakes myself I expected some super sweet artificial fruit flavor. But really, they taste like the mellowest, vanilla-y-est, yummy cupcakes you ever tasted. I hesitate to say this, but I might just take one of these babies over chocolate.
