Dragon Fruit Chiffon Cupcakes
This is the 3rd time I baked this Dragon Fruit Chiffon Cupcakes. Firstly because I love the super cottony soft texture and the mild taste of dragon fruit in the cake and secondly I don't understand why I can't get the pretty red colour after they have been baked even though I've increased the dragon fruit puree. As I was eager to get an answer, I left a message on facebook asking anyone who knows the reason. I'm so glad to receive a feedback from Criz Lai of CRIZ BON APPETITE that I'm sure many of you are also curious to know the answer. Thank you very much Criz for the answer, really appreciate it.
Criz wrote: "Actually the answer to your question is quite simple. It's the use of baking soda. The addition of this ingredient in baking would discolor any naturally colored juices through heat. That's the reason why some would add in some food coloring to have a better color presentation. Baking soda has been widely used as a whitening agent such as in toothpaste and more. :)"
By the way... nice creation you have there. Alternatively, you could add in some slightly sweetened fresh cream with some freshly cubed pitaya in between the cake~ :)"