Quick and easy desserts really come in handy when you are hungry and just want a yummy and delicious snack, like blue velvet cupcake. So now what to do? Bake of course, and prepare the tastiest and easiest dessert you can think of!
So I begin my search for a scrumptious meal. But first I put in the oven one of my favorite blue velvet cupcakes, for the blue day I was having. All was not lost and the day got better. Blue velvet cupcakes when you are feeling blue, great baked - good to enjoy! Bake because the day was going bad. However, ate them to celebrate! Enjoy!
http://youtu.be/Ov75un_Y3hQ
Blue Velvet Cupcakes {Small Batch}
Yield: 8 standard or 2 dozen mini cupcakes
Ingredients
Blue Velvet Cupcakes:
3/4 cup plus 1 1/2 tablespoons cake flour, spooned and leveled
1/2 cup granulated white sugar
2 teaspoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, softened
2 tablespoons plus 1 teaspoon vegetable oil
1/3 cup buttermilk, room temperature OR 1/3 cup whole milk mixed with 1 teaspoon vinegar, room temperature
1 large egg, room temperature
2 teaspoons blue food coloring
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon white vinegar
Vanilla Cream Cheese Frosting:
4 tablespoons (1/2 stick) unsalted butter, room temperature
4 ounces (1/2 of an 8oz package) cream cheese, room temperature
1 – 1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
Directions Prepare Cupcakes:
Preheat oven to 350 degrees F. Bring butter, milk and egg to room temperature. Line a cupcake pan with 8 standard size baking cups (or 24 minis). In a large bowl, sift together flour, sugar, cocoa powder, baking powder and salt, making sure there are no lumps of cocoa powder (if your dry ingredients are not well sifted you will have streaks or lumps of cocoa powder in your cake). With an electric mixer, beat in softened butter and oil on medium speed until the mixture resembles moist crumbs, about 1 minute. In a measuring cup, lightly whisk together buttermilk (or milk and vinegar), egg, food coloring and vanilla. Slowly add half of the wet ingredients to the flour mixture and beat about 1-2 minutes until batter is smooth and fluffy. Scrape down sides of bowl. Add remaining wet ingredients and beat about 30 seconds until incorporated. Stir baking soda into vinegar (it will fizz) and thoroughly fold into batter.
Immediately distribute all of the batter between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-20 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.
Prepare Frosting:
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Pipe or spread on top of cooled cupcakes.
So I begin my search for a scrumptious meal. But first I put in the oven one of my favorite blue velvet cupcakes, for the blue day I was having. All was not lost and the day got better. Blue velvet cupcakes when you are feeling blue, great baked - good to enjoy! Bake because the day was going bad. However, ate them to celebrate! Enjoy!
http://youtu.be/Ov75un_Y3hQ
Blue Velvet Cupcakes {Small Batch}
Yield: 8 standard or 2 dozen mini cupcakes
Ingredients
Blue Velvet Cupcakes:
3/4 cup plus 1 1/2 tablespoons cake flour, spooned and leveled
1/2 cup granulated white sugar
2 teaspoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, softened
2 tablespoons plus 1 teaspoon vegetable oil
1/3 cup buttermilk, room temperature OR 1/3 cup whole milk mixed with 1 teaspoon vinegar, room temperature
1 large egg, room temperature
2 teaspoons blue food coloring
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon white vinegar
Vanilla Cream Cheese Frosting:
4 tablespoons (1/2 stick) unsalted butter, room temperature
4 ounces (1/2 of an 8oz package) cream cheese, room temperature
1 – 1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
Directions Prepare Cupcakes:
Preheat oven to 350 degrees F. Bring butter, milk and egg to room temperature. Line a cupcake pan with 8 standard size baking cups (or 24 minis). In a large bowl, sift together flour, sugar, cocoa powder, baking powder and salt, making sure there are no lumps of cocoa powder (if your dry ingredients are not well sifted you will have streaks or lumps of cocoa powder in your cake). With an electric mixer, beat in softened butter and oil on medium speed until the mixture resembles moist crumbs, about 1 minute. In a measuring cup, lightly whisk together buttermilk (or milk and vinegar), egg, food coloring and vanilla. Slowly add half of the wet ingredients to the flour mixture and beat about 1-2 minutes until batter is smooth and fluffy. Scrape down sides of bowl. Add remaining wet ingredients and beat about 30 seconds until incorporated. Stir baking soda into vinegar (it will fizz) and thoroughly fold into batter.
Immediately distribute all of the batter between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-20 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.
Prepare Frosting:
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Pipe or spread on top of cooled cupcakes.
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