~ Blue Velvet Cupcakes and Finding the Perfect Hue ~
~ adapted from Sprinkle Bakes ~
Heat oven to 350 degrees Fahrenheit.
Cream 2 sticks softened unsalted butter and 2 cups sugar.
One at a time, add 2 eggs, incorporating well between both additions.
Mix coloring for the cake: Blend in a small bowl 1 tablespoon cocoa powder, 1 tablespoon Wilton Royal Blue coloring gel, and just a bit (practically not, possibly half a pencil eraser head-size to a full size, maybe smaller than both– whatever you want but batter will darken as it bakes) of Wilton Violet coloring gel.
Completely blend, then mix into batter while still using the whisk attachment on the mixer. Then change to the paddle attachment for flour addition.
Sift 2 1/2 cups cake flour and 1 teaspoon salt; slowly mix into batter.
Alternate with 1 cup buttermilk at room temperature. Add 1 teaspoon pure vanilla extract.
In a small cup, blend 1 tablespoon white vinegar
and 1/2 teaspoon baking soda.
Pour vinegar-soda over the batter and mix in with a spoon or spatula.
Fill into cupcake liners.
Bake 25 to 30 minutes.
For the frosting: Whip 1 pound softened cream cheese and 2 sticks unsalted butter, room temperature.
Add 1 teaspoon vanilla extract; a little at a time, 4 cups powdered sugar plus 1 tablespoon, then a drop or two of Royal Blue coloring.
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