Since I had that short little break from blogging, I didn’t get a chance to how you guys what I made for the 4th of July. So as they say, better late than never! Staying within the theme of patriotic holidays, I wanted to make something that was red, white &/or blue. I went with a blue velvet, instead of the traditional red velvet. Of course you can make these anytime of the year, but Labor Day is fast approaching, just sayin. I’ve made a ton of cupcakes in my day, but I’ve never used cake flour for some reason. Let me tell you, it makes your cupcakes SO FLUFFY! I need to do some experimentation with it as far as substituting it in other recipes, but I am sold. The texture of these cupcakes is to die. Then of course topped with Marshmallow Frosting, it’s like a little blue velvet sugar cloud. (and if you don’t have cake flour available, you can make it. Joy the Baker can show you how).
- 1-1/4 cups Cake Flour
- 1 Tablespoon Cocoa Powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter
- 1 cup Granulated Sugar
- 1 Egg
- 1-2 teaspoon Blue Gel Food Coloring
- 1-2 drops Violet Gel Food Coloring
- ½ teaspoon Vanilla Extract
- ½ cup Buttermilk
- ¾ teaspoon Baking Soda
- 1 tsp Distilled White Vinegar
- 1 cup Unsalted Butter
- 1 cup Powdered Sugar (+ more if needed)
- 7 ounces Marshmallow Fluff
- 1 teaspoon Clear Vanilla Extract
- Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
- In a medium bowl, sift together cake flour, cocoa powder & salt, set aside. In the the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar together on medium-high for 2-3 minutes until light & fluffy.
- Add egg in & mix for about another minute. Next add vanilla extract & food coloring, continue mixing until combined. At low speed, add in ⅓ of the dry ingredients, then half the milk, mixing after each addition. Continue this pattern until everything is just combined (finishing with the dry).
- In a small bowl, combine the baking soda & vinegar (it will foam up) & add it to the batter. Mix batter for another 10 seconds on medium.
- Distribute the cupcake batter evenly among wells. Bake for about 20 minutes (or until inserted toothpick comes out clean). Allow cupcakes to cool in the pan for 5-10 minutes, then transfer to a wire rack until room temperature.
- In the the bowl of an electric mixer, beat butter on medium until fluffy with the paddle attachment. Reduce speed to low, add sugar slowly until sugar is moistened. Continue to mix at medium-high speed until combined. Add marshmallow fluff & vanilla.
- Continue to beat frosting until blended & smooth (Add more sugar if it's too thin or runny). Transfer frosting to pastry bag fitted with a decorating tip. Top each cupcake a swirl of frosting.
*If you don’t have buttermilk, you can make your own (which is what I did). Combine ½ Scant Cup Milk with 1-1/2 teaspoons White Vinegar. Mix to combine and let it stand for 5 minutes before using.
*Store cupcakes in an airtight container for 2-3 days at room temperature (or they can be frozen up to 2 months without frosting).
* Adapted from Martha Stewart