Wednesday, April 25, 2012

Blue Velvet Cupcakes with Strawberry Swirl Buttercream Recipe!

Blue Velvet Cupcakes with Strawberry Swirl Buttercream
adapted from Magnolia Bakery

3 1/3 cups cake flour (not self-rising)

1 1/2 unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons blue food coloring (or two or three squirts blue food paste)
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 teaspoon kosher salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
For the frosting:
2 sticks unsalted butter
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
1/2 to 3/4 cup chopped strawberries
1. Preheat the oven to 350ºF.
2. In a small bowl sift together the cake flour and salt. Set aside. In an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
3. In a separate small bowl whisk together the blue food coloring, cocoa and vanilla, add to the batter and beat well. Note, the batter has cocoa in it so it will take a quite a bit to turn it blue.
4. With the mixer on low alternate adding the buttermilk and flour mixture, ending with the flour. Finally, in a small bowl stir together the cider vinegar and baking soda. Add it to the batter and mix well.
5. Line a 12 cup muffin tin and fill each cup 3/4 full. Reserve the remaining batter for a second batch. Bake for 30 to 35 minutes.
6. To make the frosting: Add the butter, 4 cups of the confectioners’ sugar, the milk and vanilla to a mixing bowl and beat together. Add in the remaining sugar one cup at a time until thickened and fluffy. If you prefer thicker icing add the final two cups of sugar a little bit at a time, beating well after each addition. Finally, add the chopped strawberries and beat until just combined.


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