It is a little known fact that velvet comes in more colors than red. Blue velvet is even more stunning! This week I wanted to help the family get into the spirit of the day. I had the red velvet and white cake mixes, so I just needed to make the blue cupcakes. With all the hustle and bustle of a crowd of people in the house I only got my test cupcake photographed. All the icings were cream cheese. And the stars were blueberries and the stripes were strawberries. It was a thing of beauty. Enjoy!
Blue Velvet Cupcakes
- 2 C sugar
- 2 sticks butter at room temperature
- 2 eggs
- 1 T cocoa powder
- 1 T Wilton royal blue gel food coloring
- 1/4 T violet gel food coloring
- 2½ C cake flour
- 1 tsp salt
- 1 C buttermilk
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 T vinegar
Almond Cream Cheese Frosting:
- 1 8 oz. cream cheese softened
- 1/2 stick of butter softened
- 1/2 tsp. almond extract
- 16 Oz powdered sugar
- Preheat oven to 350 degrees. Prepare cupcake pan(s) with paper liners.
- 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. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
- Blend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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