My purple batter turned grey in the oven
I feel so defeated right now. I spent all morning working on a natural cake recipe for some cupcakes. The batter looked beautiful and vibrant going into the pan. I pulled them out of the oven twenty minutes later and the crumb looked exactly like wet concrete.
A friend explained the food chemistry to me and I feel like an idiot. The purple yam contains natural pigments that are highly sensitive to pH changes. I used a heavy hand with my baking soda. Baking soda is alkaline and it immediately turns the purple vegetable starch green or grey when it gets hot. I have to remake the entire batch using baking powder instead to keep the acidity right. I am glad I used pure ube superfood powder instead of fake liquid dye but learning baking chemistry the hard way really sucks.