purple day recipes
If your holding your Purple Day event at home you could invite your friends round for a film or games night and provide purple popcorn and purple mocktails in return for a small donation! If your event is at work or school you could hold a cake sale or a midday midnight feast!
Below we have Purple Day recipes to get your Purple Day on track.
4 cups grape juice
1 cup pineapple juice
4 cups ginger ale
1 Combine juices,
2 Add ginger ale just before serving!
250g unsalted butter (cut into cubes)
250g dark chocolate 70% cocoa
3 medium eggs
250g caster sugar
pinch of salt
150g self-raising flour
250g beetroot (cooked - vacuum packed) - grated or very finely chopped
1 Set oven at 180C / Gas mark 4. Grease shallow baking tin (20 x 25cm) and line.
2 Put butter and chocolate in a heatproof bowl - put in the oven for a few minutes until fully melted or melt them together in a pan over water.
3 Whisk eggs and sugar together in a large bowl and then beat in the melted chocolate and butter until smooth.
4 Add salt with the flour, mix into the chocolate mixture.
5 Fold in the grated / cut beetroot but do not overmix the brownie mixture.
6 Pour the mixture into the prepared tin - make the top smooth.
7 Bake for 20 to 25 minutes until the brownies are done (or a knife or skewer comes out with a few moist crumbs) - don't overcook.
8 When cooked remove tin from oven before cutting into squares.
1 x 400g/14oz can chickpeas, drained and rinsed
250g cooked beetroot
1/2 tsp salt
juice 1/2 lemon
1 garlic clove, crushed
2 tbsp tahini
2 tsp ground cumin
100ml extra virgin olive oil
2 tbsp creamed horseradish
1 Place all the ingredients in a food processor and blend until smooth.
2 Serve with warm pitta bread, breadsticks and crudités.
purple day cupcakes
Ingredients (makes 12 cupcakes)
125g unsalted butter, softened
125g caster sugar
125g self-raising flour
2 tbsp milk
2 medium eggs
1/2 tsp vanilla extract
125g icing sugar
15ml warm water
Purple food colouring
Purple sweets for decorating
12 hole muffin tin
12 purple paper cake cases
1 Preheat the oven to 180°C/gas mark 4.
2 In a large bowl, cream together the butter and sugar until they are a soft, smooth consistency.
3 In a mug, beat the eggs with a fork and then add this to the butter mixture, stirring until well mixed.
4 Add the milk a tablespoon at a time, beating into the mixture.
5 Using a seive, gradually fold the flour into the egg and butter mix.
6 Gently stir in the vanilla extract, being careful not to beat the air out of the mixture.
7 With the paper cases in the muffin tray, spoon the mixture evenly into each of the paper cases and bake for 20-25 minutes until the cakes are well risen and firm on top. Place onto a cooling rack.
8 Whilst the cakes are cooling, make your icing by gently stirring the water into the icing sugar until you achieve a glossy consistency that you can spread onto the cakes. Always start with less water then add as you go along.
9 When the icing is made, put a few drops of purple food colouring into the icing until you reach your desired colour - it's best to add just one drop at a time. Once the cakes are cool, smooth your icing on top. Then, decorate the cakes with purple Dolly Mixture, Parma Violets, or other purple sweets!