BLUE VELVET CUPCAKES
Soft cupcakes made with cocoa powder and blue food coloring to create a 'blue velvet cupcake' that is moist and delicious!
Provided by Jennifer
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 350° F and link cupcake pan with paper liners. Spray paper liners with nonstick cooking spray, if desired, so cupcakes don't stick too much to the liners.
- In the bowl of a stand mixer or using electric beaters, cream together butter and sugar. Beat in eggs, one at a time, then mix in vanilla and vinegar.
- Add cocoa powder, flour, salt, soda, and mix gently (on low) to incorporate. Add milk and stir to combine.
- Add blue food coloring, about 1 tsp to 1 Tbsp to get the desired blue color and stir to distribute color evenly.
- Divide batter equally between 24 cupcake liners then bake at 350° F for 25-30 minutes until done and toothpick inserted in center comes out clean.
- Remove from oven and let cool completely before frosting.
- While cupcakes are cooling, beat together cream cheese, butter, vanilla and 4-5 cups powdered sugar. Beat until desired consistency is reach for frosting.
- If frosting is not stiff enough, add powdered sugar, 1/2 cup at a time beating thoroughly between each addition, until desired stiffness is reached.
- Frost cupcakes and enjoy!
Nutrition Facts : Calories 295 kcal, Carbohydrate 36 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 243 mg, Sugar 25 g, ServingSize 1 serving
WORKING BLUE CUPCAKES: GINGER CUPCAKES WITH PEACH FILLING AND BLUEBERRY FROSTING
Provided by Food Network
Time 1h50m
Number Of Ingredients 22
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 standard cupcake liners.
- Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. Add the ginger juice and mix until combined. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk. Fold in the minced ginger by hand into the batter.
- Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
- For the filling: In a medium, heavy-bottomed saucepan, stir together the puree and sugar. Heat on medium-high heat until the mixture begins to bubble around the edges. In a small bowl, mix the water or brandy and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled peach filling into a piping bag and cut 1/2 inch off the tip.
- For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the blueberry puree and vanilla and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the blueberry juice and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the peach filling into the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of blueberry frosting onto each cupcake. Garnish with a few fresh blueberries, if using.
BLUE VELVET CUPCAKES
Celebrate with Blue Velvet Cupcakes! Topped with strawberry popping candy, whipped topping and blueberries, Blue Velvet Cupcakes are certainly patriotic.
Provided by My Food and Family
Categories Recipes
Time 1h16m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Add dry pudding mix, cocoa powder and food colors; mix well. Spoon into 24 paper-lined muffin cups.
- Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Pipe or spread onto cupcakes. Garnish 12 cupcakes with blueberries and remaining cupcakes with candy pieces.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 26 g, Protein 1 g
RED, WHITE AND BLUE CUPCAKES
This Fourth of July look no further for the perfect party dessert than these festive red, white and blue cupcakes. They're made with Betty Crocker™ Super Moist™ white cake mix and topped with tinted Betty Crocker™ whipped fluffy white frosting, so you know you can count on them to come out perfectly tender and utterly irresistible. What your friends and family won't be expecting from these cupcakes is the delightful sweet-but-tart raspberry-jam swirled center!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
- Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.
Nutrition Facts : ServingSize 1 Serving
RED, WHITE & BLUE CUPCAKES
Using flavored gelatin makes these patriotic-looking (and scrumptious) cupcakes a breeze to prepare. Perfect for Memorial Day, July 4-and beyond!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package; pour evenly into 3 bowls. Add dry blue gelatin mix and blue food coloring to batter in one bowl; mix well. Repeat with batter in second bowl with dry red gelatin mix and red food coloring.
- Spoon blue batter into 24 paper-lined muffin cups; top with plain batter, then red batter.
- Bake as directed on package for cupcakes. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
- Beat pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in COOL WHIP; spread onto cupcakes. Top with fruit just before serving.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 19 g, Protein 2 g
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