The Dawn Ultra Blue Velvet Cupcakes With Easy Vanilla Buttercream Frosting recipe! Making fun happen in kitchens across the world. Perfect for the 4th of July, and any holiday, this spin on traditional velvet cupcakes is sure to put a smile on your face and a warm, yummy, feeling in your belly.
2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon unsweetened cocoa powder (*we skipped this ingredient because Papa has a chocolate allergy)
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup buttermilk, at room temperature
1 tablespoon dark blue food coloring
1 tiny dab violet food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 1/2 sticks unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar (10 oz)
1/4 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons heavy cream
Step 1. Preheat oven to 350 F. Spray the cupcake tin with non-sticks spray or insert cupcake liners.
Step 2. In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In a large bowl, combine the eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Whisk vigorously until well combined and smooth. Add the dry ingredients to the wet and whisk until smooth, about 1-2 minutes.
Step 3. Divide the batter evenly in the cupcake tin, filling each about 3/4 full. Bake for 17-19 minutes, or until the tops spring back when lightly pressed with your fingertip and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes. Remove them from the pans to cool completely.
Step 4. For the frosting: In a large bowl of a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the confectioners’ sugar and salt, and beat at medium low to start incorporating the sugar (the mixture may become crumbly), then increase the speed to medium and beat until fully combined, about 30 seconds, scraping down the sides of the bowl as necessary. Add the vanilla and heavy cream, and beat on medium speed until combined, then increase the speed to medium-high and beat for about 4 minutes, or until the mixture is very light and fluffy, scraping down the sides of the bowl once or twice as necessary.
Step 5. Enjoy!
Thanks to Dawn, clean up was a breeze, even with the food dye everywhere.
Yields 16-20 Cupcakes – Recipe contributed by Tracey at Tracey’s Culinary Adventures for the #MyDawnSummer campaign.