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frostyicedmocha:


Blue Velvet Cupcakes






Blue Velvet Cupcakes
recipe from Sprinkle Bakes and  One Particular Kitchen2 C sugar 2 sticks butter, at room temperature 2 eggs 1 T cocoa powder 1 T Wilton royal blue gel food coloring 1 small dab of Wilton violet gel food coloring 2½ C cake flour 1 tsp salt 1 C buttermilk 1 tsp vanilla extract ½ tsp baking soda 1 T vinegar Preheat oven to 350 degrees. Prepare cupcake pan(s) with paper liners.In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, 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 cupcake papers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting. For the cream cheese frosting, I used my old standby recipe. Almond Cream Cheese Frosting1 8oz. cream cheese, softened1/2 stick of butter, softened1/2 tsp. almond extract1 box powdered sugarBlend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes. 
Zoom Info
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Nikon D60
ISO
320
Aperture
f/5.6
Exposure
1/30th
Focal Length
55mm

frostyicedmocha:

Blue Velvet Cupcakes

image


Blue Velvet Cupcakes
recipe from Sprinkle Bakes and  One Particular Kitchen

2 C sugar 
2 sticks butter, at room temperature 
2 eggs 
1 T cocoa powder 
1 T Wilton royal blue gel food coloring 
1 small dab of Wilton violet gel food coloring 
2½ C cake flour 
1 tsp salt 
1 C buttermilk 
1 tsp vanilla extract 
½ tsp baking soda 
1 T vinegar 

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

In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, 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 cupcake papers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting. 

For the cream cheese frosting, I used my old standby recipe. 

Almond Cream Cheese Frosting

1 8oz. cream cheese, softened
1/2 stick of butter, softened
1/2 tsp. almond extract
1 box powdered sugar

Blend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes. 
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