IMAGE ©Erin Beutel - TeaTime Creative

Blue Velvet Cupcakes with Cream Cheese Frosting

a pastry recipe
ingredients
FOR THE CUPCAKE
1½ cup all-purpose flour
1 tbsp cacao powder
¾ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup granulated sugar
2 eggs, room temperature
¾ cup oil
1 tsp vanilla
¾ cup buttermilk
1 tbsp apple cider vinegar
3 tbsp butterfly pea flower, powder
FOR THE CREAM CHEESE FROSTING
8 oz butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tbsp vanilla
milk, as needed
Blue Velvet Cupcakes with Cream Cheese Frosting
a pastry recipe
As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram: @maggiefrank.bakes
a little bit about the recipe
The butterfly pea flower is the secret hero of this fun treat! Making what is usually red—a blue cake! Blue velvet is the perfect way to enjoy the rich tangy flavor of velvet cake with a natural food coloring.
TIME (ACTIVE) | 2 H
TOTAL | 2 H
12 SERVINGS | 4 oz
PRINT RECIPE
SPECIAL EQUIPMENT:
ELECTRIC MIXER
directions
make the cupcake:
Preheat oven to 350F.

In the bowl of a standing mixer fitted with a whisk attachment. Mix together the flour, cocoa, sugar, salt, baking powder, baking soda, and butterfly pea flower powder.

In a separate bowl whisk together eggs, buttermilk, apple cider vinegar, oil, and vanilla. It might not combine together homogeneously, and that is okay. Just be sure the eggs are scrambled in.

With the electric mixer on a slow stir, slowly steam in the liquids. Be sure to stop the mixer and scrape the bowl down with a rubber spatula about half way through. Once you've scraped down the sides you can raise the speed for about 10 seconds. The batter should be smooth, but try not to over mix.

Scoop the batter into cupcake liners - filling ⅔ of the way. Bake for 18 minutes or until a toothpick comes out clean.

make the frosting:
In the bowl of a standing mixer, add the softened butter and whip with a paddle until it's lightened in color.

Scrape the sides and add in the powdered sugar, 1 cup at a time. Mix and scrape in between additions.

Once all the powdered sugar is added, start to add in the cream cheese in small additions and let the mixer stir it in on a low speed.
When the icing becomes smooth, add in vanilla extract. Then add in milk a tablespoon at a time to thin out the icing to your desired consistency.

to assemble:
When the cupcakes are cooled, add the icing into a pastry bag fitted with a star tip to pipe the icing on top. For a simple look, use a small spatula or spoon to decorate instead
tips
This batter can be made up to 3 days a head of time! Just store in an air tight container and let sit on the counter for about 30 minutes before you scoop it.


If you're going for an all blue look, Butterfly pea flower powder easily mixes into frosting as well! Start with a tablespoon and add more to get your desired color.
ingredients in recipe
4.8
high fat (20-22%)
powder
Unsweetened and high in fat this luxury natural cacao powder will yield rich chocolatey flavor in baked goods.
TRY ME - SAMPLE$0.75
1.5 oz - JAR$4
1.5 oz - JAR$4
1.5 oz - REFILL$3
1.5 oz - REFILL (5 PACK)$13
6 oz - REFILL$10
TRY ME - SAMPLE $0.75
4.8
powder
A natural food colorant, Butterfly pea flower powder can be used in many sweet treats, giving them an alluring vibrant blue hue.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
TRY ME - SAMPLE $0.75