Amazing Blue Velvet Cupcakes
What's better than the cake in the shape of cupcakes, right? This is a classic tangy red velvet cake but in blue. Let's bake them together!
Equipment
- 1 Mixer
- 1 cupcake tin
Ingredients
Cupcake Batter
- 2 cups sugar
- ½ pound butter (2 sticks)
- 2 eggs
- 2 ½ cups cake flour
- 1 tbsp cocoa powder
- 1 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp powdered blue dye
- ½ tsp baking soda
- 1 tbsp white wine vinegar
Frosting
- 1 pound cream cheese
- ½ pound butter (2 sticks)
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 6 tsp sprinkles
Instructions
Making the Batter
- Combine sugar and softened, room-temperature butter and mix until pale, fluffy and smooth. This will take a few minutes.
- Add eggs, one at a time, just make sure to blend well after each egg.
- Stop the mixer and sift the dry ingredients in one separate bowl: flour, cocoa, and salt. Add a few tablespoons of powdered ingredients to the creamy mixture, follow with a splash of buttermilk, and fuse them perfectly. Repeat this process until you combine everything. The batter will be more paste-like, but silky, dense enough to scoop it into the tin – that’s exactly what you’re aiming for.
- Shut down the mixer and add color, but start small. Sprinkle a pinch by a pinch of food dye until you achieve the perfect shade, but remember it will turn a bit darker in the baking process.
- Mix in a splash of vanilla.
- Combine vinegar and baking soda into the cup, give it a quick stir, and add to the batter. Mix about 30 seconds with a mixer to meld everything and that would be it!
Baking
- Heat the oven to 360 °F (180 °C).
- While the oven heats, prepare the cupcake tin. Use baking paper or cupcake liners.
- Scoop the batter into the cupcake molds, filling 2/3 full, so they can bake nicely and still hold the shape on top.
- Bake them for 20-25 minutes, but check the center with a toothpick. They are good when it comes out clean or with a few crumbs.
- Don’t worry because the cupcakes will be soft when fresh from the oven, but they will stiffen later. Transfer them from the tin on the wire rack and let them cool completely before frosting.
Making the Frosting
- In a bowl, beat cream cheese, room-temperature butter, and a splash of vanilla. Merry the ingredients well, until you have a creamy, silky texture.
- Sift in powdered sugar – add one tablespoon at a time while mixing constantly on low. When you add all the sugar, turn the mixer on high speed and mix again to achieve a fluffy, cloudy look.
Decorating the Cupcakes
- Take about 2 tablespoons of frosting and smear it on top, so it looks a bit messy. You can pipe it for the more out-of-store look, as the frosting is super creamy and very easy to handle.
- Take a generous amount of sprinkles and top the cupcakes.
Notes
How to Store Blue Velvet Cupcakes?
The best option for keeping these cupcakes moist is storing them in an airtight container. You can leave them at room temperature or fridge for about 3 days. If they are already frosted, I never leave them on the countertop, though, because of the cream cheese.Nutrition
Serving: 1cupcakeCalories: 818kcalCarbohydrates: 98gProtein: 7gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 149mgSodium: 634mgPotassium: 131mgFiber: 1gSugar: 77gVitamin A: 1525IUVitamin C: 0.01mgCalcium: 78mgIron: 1mg