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Blue Velvet Cupcakes

Blue Velvet Cupcakes
  • 12 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Blue Velvet Cupcakes

This is an adapted Paula Deen recipe. I have modified the food-coloring portion to create (what I consider) the perfect shade of blue for Blue Velvet Cupcakes. The frosting is also not original to the recipe.

Ingredients

Cake portion:
2 cups sugar
½ pound (2 sticks) butter, at room temperature
2 eggs
1 tablespoon cocoa powder
1 tablespoon Wilton royal blue gel food coloring
1 small dab of Wilton violet gel food coloring
cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon baking soda
1 tablespoon vinegar
Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Directions

Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners. Cake: In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into cupcake papers. Batter will be thick! Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting. Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip. Embellish as desired.

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