|From Left to Right: Maureen, me, Becca, Katie and Jeanette in the front|
|Cupcakes @ Becca's Shower|
|Very Blue Cupcakes|
|raspberry filled cupcakes|
Originially the cupcakes were going to be blue, the raspberry the red and then white icing with red sprinkles. Unfortunately, I was out of red sprinkles but had a lot of white ones so made the last minute switch! I think they would have looked better the other way, but sometimes you have to make changes on the fly.
I did have a few problems with the icing since it was about 98 degrees outside, I live on the 3rd floor, and was simultaneously baking, running the dishwasher and the washing machine. My condo was H-O-T. So therefore the butter and cream cheese got a little too soft, but I was able to make it work. If I had had more time I definitely would have put the icing in the fridge to set up before I tried to ice the cupcakes.
|finished product. You really can't see the blue in this light, but I assure you its there!|
Makes about 24 cupcakes
Blue Velvet Cupcakes
- 2-1/2 cups cake flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1-1/2 cup sugar
- 4 eggs
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- a lot of blue food coloring (until you get the color you want!)
- 8 oz cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 8 cups powdered sugar
- 1/2 tbsp milk (or more to desired consistency)
- Red food coloring
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
- Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.
- In a large mixing bowl, using a hand held electric beater (or stand mixer) cream butter and sugar together until light and fluffy.
- Add eggs and vegetable oil and beat well
- Add the buttermilk,vinegar, vanilla extract and food coloring; beat until just combined.
- Add dryingredients to the wet and blend until smooth and thoroughly combined
- Divide batter among the cupcake tins, filling 2/3 of the way full.
- Bake for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean.
- Let cool completely on a wire rack before filling.
- Once the cupcakes have completely cooled, using a pastry bag fitted with an appropriate tip (like Wilton #21) and filled with raspberry filling, gently press the bag into the top of the cupcakes. Squeeze bag and fill cupcakes until the tops start to swell.
- To make the icing, beat together the butter and cream cheese on medium until soft
- Gradually add the powdered sugar one cup at a time on low speed (to avoid a "splash")
- Add vanilla and food color and mix well.
- Add milk to get the icing to desired consistency. This can be omitted if icing is already there.
- Frost cupcakes however you desire and then sprinkle white sprinkles on top
Cupcakes and Icing adapted from the Neely's Pink Piggy Cupcakes