Blue Velvet Cupcakes 2 1/2 cups cake flour 1 1/2 cups sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/4 cups vegetable oil 1 cup buttermilk, at room temperature 1 tablespoon Wilton dark blue gel food coloring 1 tiny dab Wilton violet gel food coloring 1 teaspoon vanilla extract 1 teaspoon white vinegar
Buttercream 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature 2 1/2 cups confectioners’ sugar (10 ounces) 1/4 teaspoon salt 1 tablespoon vanilla extract 2 tablespoons heavy cream
Preheat oven to 350 F. Line cupcake pans with paper liners.
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.
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.
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the confectioners’ sugar and salt, and beat at medium low to start incorporating the sugar (the mixture may become crumbly), then increase the speed to medium and beat until fully combined, about 30 seconds, scraping down the sides of the bowl as necessary. Add the vanilla and heavy cream, and beat on medium speed 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.
Pink Champagne Cupcakes Ingredients:
1 cup of sugar
½ cup unsalted butter, softened
1 tsp vanilla
1 ¾ cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup sour cream
½ cup pink champagne
5-6 drops of red food coloring
Pink Champagne Frosting:
½ cup unsalted butter, softened
4 cups of powdered sugar
¼ cup pink champagne
1 tsp vanilla extract
5 drops of red food coloring
Preheat oven to 350 degrees F and line a muffin tin with cupcake liners.
(1.) In a large bowl, cream together sugar and butter until fluffy. (2.) Add eggs and vanilla and mix well. (3.) In a separate bowl, whisk together flour, baking soda, baking powder, and salt. (4.) In a THIRD bowl whisk together sour cream, champagne, and red food coloring. It should look a little bit like Pepto-Bismol! (4.) Slowly add champagne mixture and flour mixture into sugar and eggs. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Place on a cooling rack for 10 minutes. Pop cupcakes out of the pan and let them finish cooling on the rack for another 10 minutes.
In a large bowl combine all of the frosting ingredients and beat until smooth.Frost the cupcakes, sprinkle on edible pearls, and enjoy!