Blue Velvet Cupcakes Food

BLUE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a liquid measure, mix together the blueberry puree and buttermilk.
• In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended. Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended.
• Decrease the speed of the mixer to slow and add one-fourth of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
• For the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage. Slowly add the blueberry puree, lemon juice and salt. Continue to cook together until smooth.
• For the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the heavy cream. Continue to mix until evenly distributed and fluffy. Fold in the bleu cheese crumbles.
• For the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the blue agave nectar. Continue to mix until evenly distributed and smooth.
• For the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes. Remove from the freezer, and, working on a metal surface, generously cover with sugar. Using a blow torch, quickly brulee the tops of each bleu cheese crumble. Allow to come to room temperature.
• To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core. Generously fill each cupcake with the bleu Devonshire cream. Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top. Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top.

BLUE VELVET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
• In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
• Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
• For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
• Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
• Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

BLUE VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners.

ROYAL BLUE VELVET CAKE

Steps:

• Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
• Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
• If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

BLUE VELVET CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour 3 (8-inch) round pans.
• In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
• Add the eggs one at a time and mix well after each addition.
• Mix cocoa and food coloring together and then add to sugar mixture; mix well.
• Sift together flour and salt.
• Add flour mixture to the creamed mixture alternately with buttermilk.
• Blend in vanilla.
• In a small bowl, combine baking soda and vinegar and add to mixture.
• Pour batter into pans.
• Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from heat and cool completely before frosting.
• FOR ICING: Blend cream cheese and butter together in a mixing bowl.
• Add marshmallows and sugar and blend.
• Fold in coconut and nuts.
• Spread between layers and on top and sides of cooled cake.

RED VELVET CUPCAKES

Steps:

• Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
• Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix - the colour may vary depending on what brand you use.
• Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
• While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
• Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

BLUE VELVET CUPCAKES

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.

BLUE VELVET CUPCAKES RECIPE

Steps:

• Preheat the oven to 175 degrees Celsius.
• In a bowl, sift the flour, baking powder, bicarbonate of soda and salt. Add the sugar to the flour and stir in.
• Separate the eggs and whisk the egg whites to a stiff peak. Set aside.
• Whisk egg yolk, oil and water together and add to the flour.
• Mix the cocoa powder and food colouring until it forms a paste. Add to the flour mixture until fully combined and the batter is a dark blue.
• Fold the egg whites into the flour mixture.
• Transfer the batter into lined cupcake trays and bake for 12 to 15 minutes until a toothpick comes out clean.
• Allow to cool and prepare the icing.

CREAM CHEESE FROSTING

Steps:

• In a mixer bowl, beat the butter, cream cheese and vanilla until smooth.
• Add in the powdered sugar gradually, until the consistency is spreadable.

BLUE VELVET CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350°F. Prepare cupcake pans with paper liners.
• In a mixing bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; mix until fluffy.
• Add the eggs 1 at a time, mixing well after each addition.
• In a small bowl, mix the cocoa powder and blue food coloring together to form a paste. Add to the butter-sugar mixture and beat to combine.
• Combine the flour and salt. Add to the blue mixture alternately with the buttermilk in 3 batches, beginning and ending with the flour.
• Add the vanilla extract and mix.
• Combine the vinegar and baking soda in a small bowl. Add to the batter. The mixture will bubble and foam. Mix well.
• Dip a toothpick in the violet gel coloring, add it to the batter and mix again until a uniform color has developed.
• Pour the batter into the cupcake papers, filling each cup halfway. The batter will be very thick.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, transfer to a wire rack and let cool completely before frosting.
• Make the cream cheese frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
• Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.
• Reserve four baked cupcakes for embellishment purposes. Frost the remaining cupcakes with a butter knife, or pipe the frosting on with a large star tip.
• To embellish the cupcakes, slice the reserved uniced cupcakes vertically into ¼-inch-thick pieces.
• Working on a cutting board, press the slices flat with the palm of your hand until they become firm.
• Use a mini-cookie cutter to cut decorative shapes for embellishment.

BLUE VELVET CUPCAKES

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!

BLUE VELVET CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 3 8-inch round cake pans.
• Cream Crisco and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
• In a small bowl, make a paste of food coloring and cocoa powder and add to mixture.
• Stir together flour and salt in a separate medium bowl, set aside.
• Pour buttermilk and vanilla into a measuring cup, set aside.
• Alternately, add flour mixture and buttermilk mixture into Crisco/sugar mixture, beginning and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
• Reduce speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to beat hard or over mix.
• Distribute cake batter evenly into the three cake pans. Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and a cake tester or toothpick inserted in the center of the cake comes out clean..
• Cool cake thoroughly before frosting.

RED, WHITE, AND BLUE VELVET CUPCAKES

Steps:

• Preheat oven to 350 and line a 12-cup cupcake tin with cupcake liners.

20 BEST VEGAN CUPCAKES EVER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegan cupcake recipe in 30 minutes or less!

BLUE VELVET CUPCAKES

Steps:

• Preheat oven to 350 F and line cupcake pans with liners. (makes about 26)
• Cream sugar and butter in mixing bowl till light and fluffy, then add eggs one at a time, mixing well after each egg.
• Mix cocoa and food coloring together to make a paste-this takes a couple of minutes but comes together nicely; add this paste to sugar mixture and mix well again.
• Sift flour and salt, and add to creamed mixture a bit at a time, alternating with buttermilk, then mix in vanilla.
• Combine baking soda and vinegar in a small bowl and add to cake batter; mix just to combine.
• Scoop thick batter into cupcake liners filling about 2/3 full, and bake from 20-25 minutes; watch for toothpick inserted in center to come out clean.
• Remove cupcakes from oven and allow to cool completely on a wire rack.
• Beat cream cheese, butter and vanilla with electric mixer until nice and smooth.
• Add sugar gradually and beat on low till combined, then beat on high speed until very light and fluffy about 2 to 3 minutes.
• Frost cupcakes using either a pastry bag with a tip or put frosting in a freezer zip lock bag and cut a small corner to use for frosting cupcakes.

BLUE VELVET MUFFINS

Steps:

• Preheat oven to 425ºF. Spray a standard-sized muffin pan with non-stick cooking spray, or line with paper liners.
• In a medium saucepan, melt the butter over medium-low heat. Once melted, turn off the heat and stir in the cocoa powder. Allow to cool for at least 5 minutes.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
• In another bowl, whisk both sugars and the eggs together until thickened and combined, about 45 seconds. Whisk in the melted butter-cocoa mixture and the oil. Add the yogurt and vanilla, and continue whisking until combined. Blend in food colorings until desired shade is achieved.
• Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until almost combined. Pour in the chocolate chips, folding until just combined. Batter should still be lumpy with a few spots of flour. Spoon batter into prepared muffin pan. Sprinkle with more chocolate chips, if desired.
• Bake at 425ºF for 5 minutes, then reduce the oven temperature to 375ºF and continue to bake for another 11-12 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached. Allow to cool in the pan for 10 minutes before serving.