These Blue velvet cupcakes are a sure hit. Velvetylicious with Buttercream Icing! Don’t missed out on these, bake it today.
Blue Velvet Cupcakes with Buttercream
2 ½ cups cake flour
1 ½ cups sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 ¼ cups vegetable oil
1 cup buttermilk, at room temperature
1 tablespoon dark blue food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
20 tablespoons unsalted butter, at room temperature
2 ½ cups icing sugar
¼ teaspoon salt
1 tablespoon vanilla extract
2 tablespoons heavy/thick cream
1. Preheat oven to 180°C. Line cupcake pans with butter/margarine
2. 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.
3. Divide the batter evenly among the prepared liners, filling each about 2/3 to 3/4-full. Bake for 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 then remove them from the pans to cool completely.
4. To make the icing: In the bowl, beat the butter at medium-high speed until smooth. Add the icing sugar and salt, and beat to incorporate the sugar (the mixture may become crumbly), beat until fully combined. Add the vanilla and heavy cream, and beat until combined, then increase the speed to medium-high and beat for about 4 minutes, or until the mixture is very light and fluffy, scraping down the sides of the bowl once or twice as necessary.
Makes about 16-20 cupcakes