I made these cupcakes for a friend's birthday. She is a huge University of Kentucky fan and I thought these would be perfect for her. Same as a red velvet cake, these cupcakes have a fine, delicate crumb and a nice tang from the buttermilk. I'll definitely make these again, but maybe in a different color, as in, orange! :)
Blue Velvet Cupcakesrecipe from Sprinkle Bakes and One Particular Kitchen
2 C sugar
2 sticks butter, at room temperature
1 T cocoa powder
1 T Wilton royal blue gel food coloring
1 small dab of Wilton 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
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.
For the cream cheese frosting, I used my old standby recipe.
Almond Cream Cheese Frosting
1 8oz. cream cheese, softened
1/2 stick of butter, softened
1/2 tsp. almond extract
1 box powdered sugar
Blend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes.