Blue Velvet Cupcakes

Blue Velvet - it sounds mysterious, sexy, and almost like a character from a James Bond film. The name implies elegance and something unique compared to your average chocolate or vanilla. Let me let you in on a little secret, Blue Velvet has a fraternal twin - Red Velvet. The only difference in their DNA makeup is the coloring adding to their silky batter. The Velvet family is defined by their light cocoa flavor and tanginess from the added buttermilk and white vinegar. Of course, the color red is iconic but, relations in the Velvet Family can stretch to any color of the spectrum. Imagine Green Velvet for St. Patrick's day or Orange Velvet for Halloween.

These Blue Velvet cupcakes were made in honor of my favorite football team and school - The University of Florida Gators. I topped them with a homemade vanilla butter-cream and orange nonpareils. Those who got to eat these mini cupcakes couldn't resist from "chomp-chomping" due to deliciousness and their beloved Florida Gators. Of course, these can be customized for any event, holiday, or sports team. Use your imagination and GO GATORS!

Blue Velvet Cupcakes

Photo Credit: Zac Wolf Photography

Blue Velvet Cake (Makes 2x8” layers, 24 cupcakes, or about 48 mini cupcakes)

1 1/4 cups all-purpose flour
3/4   cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cocoa powder
¾  cups vegetable oil
1/2 cup buttermilk, room temperature
1 large egg, room temperature
1 tablespoons blue food coloring (Wilton brand)
1/2 teaspoon white distilled vinegar
1/2 teaspoon vanilla extract

-Preheat the oven to 350 degrees F. Grease mini cupcake pans with cooking spray.
-In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
-In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and
-vanilla with a handheld electric mixer.
-Add the dry ingredients to the wet in parts and mix until smooth and thoroughly combined.
-Bake for about 10-12 minutes (15-20 for cupcakes, 30-40 for cake) or until toothpick comes out clean
-Remove from oven and cool completely before frosting.

Cream Cheese Frosting:  beat all ingredients until desired consistency

8oz cream-cheese, room temp
1 stick unsalted butter, softened
½ tsp vanilla extract
3-4 cups powdered sugar

Note about frosting: If too wet, add more powdered sugar, if too dry, add 1 tsp of milk at a time until desired consistency. Frosting is difficult to pin point exactly how much is needed, use your instinct!