Blue-Velvet Cupcakes Recipe Link Party

The other day I got to throw a baby shower for my good friend Dorothy.  She is having a little boy in about a  month, so I wanted to make the food fun for a boy.  I searched for ideas on Pinterest, since it is SO easy to find great ideas there.  That is where I found the idea of Blue Velvet Cakes for a boys shower…  I knew it must be done from that point on.
Here is the image that inspired me found on One Particular Kitchen
You can check out her recipe there, (since I used my favorite red velvet recipe below)
I used a recipe that I found in my Feb 2008 BHG magazine that I love.
 Of course, if you know me, then you know the recipe is slightly altered:

Blue Velvet Cupcakes Recipes
Makes 28 servings
4 egg whites

3/4 cup butter
3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
.75 oz Blue Food Coloring (or for red: 1 1-oz. bottle red food coloring -approx 2 Tbsp )
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar

Directions
1.Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
2.In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
3.Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4.Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.

Buttercream Frosting
1 1/2 cup whole milk
1/3 cup flour
dash salt
1 1/2 c softened butter
1 1/2 cup sugar
2 tsp vanilla
Directions:
In a medium saucepan whisk together milk, flour and salt over medium heat.  (do this slowly you don’t want it to scald).  Cook and stir constantly until thickened and bubbly.  Reduce heat; cook and stir for 2 minutes more.  Transfer to a small bowl; cover surface with plastic wrap.  Refrigerate until cooled (do not stir).
In a large bowl (I used my kitchen aid) beat butter, sugar and vanilla on medium for about 5 minutes until it is  light, fluffy and the sugar is almost dissolved.  Now add cooled milk mixture 1/4 cup at a time, beat on low after each addition until smooth.  Now frost your cupcakes!  YUMMY!
I sprinkled mine with blue sugar crystals too!
And if you want the popcorn cover here it is.
(I bought the boxes at Walmart in the party section, and pasted the print out on it)
Check out these other great dessert recipes:
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8 Comments

  1. The batch I made tasted really good and were a great fluffy texture, but unfortunately the colour did not turn out as planned. They were a very dark turquoise, which I personally found quite unappealing. I plan on using this recipe to make red velvet cupcakes instead.

  2. I too had an issue with the color. Not sure what went wrong, but they are like a greeny puke color. Not too appealing for the baby shower I am headed to tomorrow morning. BUT they taste good!

    1. Darn it! I wonder if the brand of coloring would make a difference? I haven’t tried Wilton, but I’ve heard it is a good brand to try…

      1. Cassidy, can I make the frosting 2 days early? I plan on making the cupcakes on Friday, but I don’t need them until Sunday?

  3. Can I make the frosting 2 days early? I was going to make the cupcakes on Friday but I don’t need them until Sunday

  4. They came out a dark turquoise for me as well using Wilton coloring. I’m thinking maybe too much blue because it was a great shade of blue before adding the cocoa powder and flour to it.

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