How awesome do these Blue Velvet Cupcakes by Catty of The Catty Life look?!? They sure caught our eye and we thought you would find them just as appealing so we asked Catty if we could share her recipe with all you quirksters and she kindly obliged!
60grams unsalted butter (at room temperature)
150grams caster sugar
100 grams fresh blueberries, blended
extra blueberries for cupcakes and decoration
10-20mL blue food colouring (obviously the more the blue-er)
1/2 teaspoon vanilla extract
100mL buttermilk or natural yoghurt
150grams plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoon white wine vinegar
12- cupcake tray, lined with cupcake cases
Cream Cheese Frosting
300grams icing sugar, sifted
50grams unsalted butter (at room temperature)
125grams cream cheese, cold
- Preheat oven to 170°C/325°F (Gas 3).
- Put the butter and sugar in a bowl and beat on a medium speed with an electric whisk until light and fluffy and well mixed.
- Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
- In a separate bowl, mix together blended blueberries, blue food colouring and vanilla extract.
- Add to the butter mixture and mix thoroughly until everything is combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Turn the mixer down to a slow speed and add half the buttermilk (or natural yoghurt). Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added.
- Turn the mixer up to high speed and beat until you have a smooth even mixture.
- Turn the mixer down to low speed and add salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
- Spoon the mixture into the cases until 2/3 full. Drop in 2-3 blueberries per cupcake and bake in the preheated oven for 20-25 minutes, or until sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to slightly cool in the tray before removing to wire cooling rack to cool completely.
- When cupcakes are cool, spoon the cream cheese frosting on top.
- Beat the icing sugar and butter together with an electric mixer. on medium-slow speed until the mixture comes together and is well mixed.
- Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
- Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
Wouldn’t these Blue Velvet Cupcakes be great for a blue themed wedding or event? Or just for eating… in general… all the time? Thanks so much to Catty for letting us share her recipe! You really should go check out her Original Post because it tells the story of what inspired her to make these yummy creations with the kind of details that make us feel like she is our long lost quirky kin! Go visit The Catty Life and see what else she has going on. We’re sure you’ll be glad you did!
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