Royal Blue Velvet Cake

royal blue velvet cake BC

Royal Blue Velvet Cake

INGREDIENTS:

Cake

1 box Betty Crocker™ SuperMoist™ white cake mix

1 1/4 cups buttermilk

1/3 cup vegetable oil

3 eggs

1 tablespoon unsweetened baking cocoa

2 teaspoons royal blue paste food color

1 toothpickful violet paste food color

Frosting

1 jar (7 oz) marshmallow creme

1 cup butter or margarine, softened

2 1/2 cups powdered sugar

1/8 teaspoon salt

Directions

  • 1 Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • 3 Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  • 4 Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
  • 5 If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

 

source : bettycrocker

 

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Blue Velvet Cupcakes

blue velvet cupcake TSA

Blue Velvet Cupcakes

Yield: 16-20 cupcakes

INGREDIENTS:

{Note: if you’d rather do red velvet, just eliminate the blue and violet food coloring, and instead use 2 tablespoons of red liquid food coloring.}

Cupcakes
2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup buttermilk, at room temperature
1 tablespoon Wilton dark blue gel food coloring
1 tiny dab Wilton violet gel food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

Buttercream
20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar (10 ounces)
1/4 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons heavy cream

blue velvet cupcake TSA2

DIRECTIONS:

Preheat oven to 350 F. Line cupcake pans with paper liners.

In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In a large bowl, combine the eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Whisk vigorously until well combined and smooth. Add the dry ingredients to the wet and whisk until smooth, about 1-2 minutes.

Divide the batter evenly among the prepared liners, filling each about 2/3 to 3/4-full. Bake for 17-19 minutes, or until the tops spring back when lightly pressed with your fingertip and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes then remove them from the pans to cool completely.

To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the confectioners’ sugar and salt, and beat at medium low to start incorporating the sugar (the mixture may become crumbly), then increase the speed to medium and beat until fully combined, about 30 seconds, scraping down the sides of the bowl as necessary. Add the vanilla and heavy cream, and beat on medium speed until combined, then increase the speed to medium-high and beat for about 4 minutes, or until the mixture is very light and fluffy, scraping down the sides of the bowl once or twice as necessary.

source:  traceysculinaryadventures

 

Blue Velvet White Chocolate Chip Cookies

blue velvet cookies STS2

Blue Velvet White Chocolate Chip Cookies

Yield:  2 dozens

INGREDIENTS:

 

2 and 1/4 cups all-purpose flour

2 and 1/2 tbsp cocoa powder

1 and 1/2 tsp cornstarch

3/4 tsp baking soda

1/2 tsp salt

8 tbsp (1 stick) unsalted butter

6 tbsp vegetable shortening

1 and 1/2 cups granulated sugar

1 large egg

1 large egg yolk

1 and 1/2 tsp white vinegar

1 and 1/2 tsp pure vanilla extract

Blue food coloring (preferably gel)

White chocolate chips

blue velvet cookies STS

 

DIRECTIONS:

 

  • Preheat oven to 375 degrees. Line your baking sheets with silicone baking mats; set aside.
  • In a small bowl, combine the flour, cocoa powder, cornstarch, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar for 5 minutes. Add in the egg, egg yolk, vinegar, and vanilla and mix for 3-5 more minutes until smooth and creamy. Add in the food coloring, a tiny bit at a time, until your desired hue is reached.
  • Add in the dry ingredients and mix on low until combined.
  • Using a 1 and 1/2 tbsp cookie scoop, scoop cookies onto prepared baking sheets a couple inches apart. Press 8 white chocolates chips into each dough ball.
  • Bake for 8 minutes. Remove from oven and allow to cool for a couple minutes on the baking sheets before removing and placing on a wire rack to cool completely.

 

source: spachethespatula

Blue Velvet Cake

blue velvet cupcake

Blue Velvet Cake

Yield: 3 8-inch round cake

INGREDIENTS:

½ cup Crisco

1 ½ cups sugar

Two eggs

1 ounce royal blue gel paste food color

Two drops violet gel paste food color

Two tablespoons cocoa

2 ¼ cups all-purpose flour

One scant teaspoon salt

One teaspoon vanilla

One teaspoon soda

One cup buttermilk

One tablespoon vinegar

 

DIRECTIONS:
  1. Preheat oven to 180 degrees C (350 F).
  2. Grease and flour 3 8-inch round cake pans.
  3. Cream Crisco, sugar and eggs together.
  4. Make a paste of food colors and cocoa and add to cake.
  5. Add salt and flour with buttermilk and vanilla.
  6. Alternately add soda and vinegar; just blend, don’t beat hard.
  7. Bake for 25 minutes.
  8. Cool cake completely before frosting.

 

 

 

Blue Velvet Cupcakes

blue velvet cupcake AB

Blue Velvet Cupcakes

Yield:  4 dozens mini cupcakes

INGREDIENTS:

FOR THE CAKE

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

FOR THE CREAM CHEESE FROSTING

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

½ cup (1 stick) unsalted butter, softened

1 pound confectioners’ sugar

1 teaspoon vanilla extract

FOR ASSEMBLY

  • 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

Blue Velvet Cake

blue velvet cake A

blue velvet cake SB

Blue Velvet Cake

Yield: 3 8-inch round cake

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
Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

blue velvet cake A2

blue velvet cake SB2

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Prepare cupcake pan(s) with paper liners. Cake: In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
  3. Add the eggs 1 at a time and mix well after each addition.
  4. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture; mix well.
  5. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk.
  6. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
  7. 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.
  8. 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.

source:  apollinas and sprinklebakes

Blue Velvet Cake

blue velvet cake AP

Blue Velvet Cake

Yield:  2 dozens

INGREDIENTS:

½ cup Crisco

1 ½ cups sugar

2 eggs

1 ounce royal blue gel paste food color

2 drops violet gel paste food color

2 tablespoons cocoa

2 ¼ cups all-purpose flour

1 scant teaspoon salt

1 teaspoon vanilla

1 teaspoon soda

1 cup buttermilk

1 tablespoon vinegar

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour 3 8-inch round cake pans.
  3. Cream together Crisco, sugar and eggs.
  4. Make a paste of food coloring and cocoa and add to mixture.
  5. Add salt and flour with buttermilk and vanilla.
  6. Alternately add soda and vinegar; just blend, don’t beat hard.
  7. Bake 25 minutes.
  8. Cool cake thoroughly before frosting.

Notes: I used Americolor Soft Gel Paste in Royal Blue and Violet.

source:  addapinch