We’ve all heard of Red Velvet cupcakes, and they’re pretty awesome. But have you ever heard of Blue Velvet cupcakes? Dawn sent me a great bundle of goodies to make these cupcakes, and one reader will get to win a set as well! The reason – other than blue cupcakes are pretty awesome, to test out their Dawn Ultra dish soap. Don’t worry – there isn’t any used in making the cupcakes (just in the clean up!)
The recipe below was created by Tracey at Tracey’s Culinary Adventures. I did tweak it just a bit so I could have gluten free cupcakes (look for the notes below). But otherwise this is her recipe – it’s easy! Enjoy!
Ingredients:
- 2 1/2 cups Cake Flour *
- 1 1/2 cups Sugar
- 1 Tbsp Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 large Eggs, at room temperature
- 1 1/4 cups Vegetable Oil
- 1 cup Buttermilk, at room temperature
- 1 Tbsp Dark Blue Food Coloring
- 1 tiny dab Violet Gel Food Coloring
- 1 tsp Vanilla Extract
- 1 tsp White Vinegar
* Instead of using 2 1/2 cups of Cake Flour, I used 1 1/2 cups of White Rice Flour and 1 cup of Tapioca Starch. This makes the cupcakes gluten free! Pretty easy and they taste great!
Directions:
- Preheat the oven to 350 F Spray the cupcake tin with non-stick spray or insert cupcake 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 in the cupcake tin, filling each hole, about 3/4 full. Bake 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. Remove them from the pans to cool completely.
Buttercream Frosting Ingredients
- 2 1/2 stick unsalted Butter, at room temperature
- 2 1/2 cups Confectioners Sugar (10 oz.)
- 1/4 tsp Sat
- 1 Tbsp Vanilla Extract
- 2 Tbsp Heavy Cream
Directions:
- In a large bowl, beat the mixture with an electric mixer for about 20 seconds. Add the confectioners sugar and salt, and beat at medium-low to incorporate the sugar. 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 until combined. Increase the speed to medium-high, and beat for about 4 minutes, or until the mixture is very light and fluffy. You may need to scrape the sides of the bowl as necessary. Frost cupcakes once they’ve completely cooled.
Ingredients
- 1 1/2 cups White Rice Flour
- 1 cup Tapioca Starch
- 1 1/2 cups Sugar
- 1 Tbsp Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 large Eggs, at room temperature
- 1 1/4 cups Vegetable Oil
- 1 cup Buttermilk, at room temperature
- 1 Tbsp Dark Blue Food Coloring
- 1 tiny dab Violet Gel Food Coloring
- 1 tsp Vanilla Extract
- 1 tsp White Vinegar
Instructions
- Preheat the oven to 350 F Spray the cupcake tin with non-stick spray or insert cupcake 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 in the cupcake tin, filling each hole, about 3/4 full. Bake 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. Remove them from the pans to cool completely.
- Frost with buttercream frosting
[…] we’re talking about Dawn, they sent over this great recipe for Blue Velvet Cupcakes with Buttercream Frosting. Although they don’t quite look bright blue once they’re baked, as you can see by the […]