Blue Velvet Cupcakes
 
 
A blue variation on classic red velvet cake.
Ingredients
Cupcakes
  • 2½ cups (270g) cake flour
  • 1½ cups (312g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 Tbsp (6g) unsweetened cocoa powder
  • 1 tsp (5g) kosher or sea salt
  • 2 eggs, room temperature
  • 1½ cups (360mL) vegetable oil
  • 1 cup (240mL) buttermilk, room temperature
  • 1 tsp blue food coloring or several drops violet gel food coloring*
  • 1 tsp (5mL) distilled white vinegar
  • 1 tsp (5mL) vanilla extract
Frosting
  • 8 oz (230g) cream cheese
  • 8 oz (230g) unsalted butter
  • ⅛ cup (20g) light brown sugar, packed
  • 4 cups (400g) confectioner’s sugar, sifted
  • Several drops blue food coloring (optional)
  • 1 tsp (5mL) vanilla extract
  • 1 Tbsp (15mL) heavy cream
Instructions
  1. Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside.
  2. In a medium bowl, sift together flour, sugar, baking soda, cocoa powder and salt.
  3. In a larger bowl or the bowl of a stand mixer, beat together eggs, oil, buttermilk, food coloring, vanilla, and vinegar until combined (about two minutes). Add the dry ingredients in two additions and beat on medium speed until each addition is incorporated. The batter will be runny.
  4. Fill the cupcake liners about ⅔ full and bake for 18-20 minutes (until a toothpick inserted in the center comes out clean). Let cool in pans for five minutes. Remove to racks to cool completely.
  5. To make the frosting, beat the cream cheese on medium-high speed until light and fluffy, about a minute. Add the butter and beat until combined and fluffy, about two minutes, scraping down the sides of the bowl as necessary. Add the brown sugar, salt, and vanilla and beat to incorporate, then add desired amount of blue food coloring, if using.
  6. With the mixer on low, add the powdered sugar one cup at a time, beating each addition until well-incorporated and scraping down the sides of the bowl as necessary. Add the cream and beat on medium-high until light and fluffy.
  7. Frost and serve immediately, or keep refrigerated in a tightly closed container for up to three days. Bring to room temperature before serving.
Recipe by Baked In at https://www.baked-in.com/2012/05/01/blue-velvet-cupcakes/