Blue Velvet Cupcakes

blue velvet cupcake AB

Blue Velvet Cupcakes

Yield:  4 dozens mini cupcakes



2½ cups sifted cake flour

1 Tablespoon cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1½ cups sugar

½ cup (1 stick) unsalted butter, softened

2 large eggs

1 cup buttermilk

2 ounces blue food coloring or color of choice*

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract


1 (8-oz.) package cream cheese, softened

½ cup (1 stick) unsalted butter, softened

1 pound confectioners’ sugar

1 teaspoon vanilla extract


  • Silver foil mini-cupcake paper liners or paper liners of choice
  • Pastry bag fitted with round or decorative tip
  • Silver sanding sugar sprinkles, optional
  1. For the cake: Preheat the oven to 350. F. Prepare four mini-cupcake pans with paper liners. In a medium bowl, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Using a Tablespoon or small cookie scoop, distribute batter among all mini-cupcake cups. Bake for 15 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Let cool in pans for 5 minutes, then remove cupcakes from pan and transfer to a wire rack to cool completely.
  2. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter. Beat in confectioners’ sugar until fluffy. Beat in vanilla.
  3. To assemble: Fill a pastry bag, fitted with a round or decorative tip, with the frosting. Pipe about two Tablespoons’ worth of frosting onto each mini-cupcake. Top with silver sanding sugar sprinkles or other decoration if desired.

*Note: Depending on the darkness of your cocoa powder and the kind of food coloring you use, you may need more or less than the 2 ounces I’ve indicated here to achieve a rich, blue color.

source:  amybites


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