Blue Velvet Cupcakes with Marshmallow Frosting

Blue Velvet Cupcakes with Marshmallow Frosting | The Blonde Buckeye

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).

Blue Velvet Cupcakes with Marshmallow Frosting | The Blonde BuckeyeBlue Velvet Cupcakes with Marshmallow Frosting | The Blonde BuckeyeBlue Velvet Cupcakes with Marshmallow Frosting | The Blonde BuckeyeBlue Velvet Cupcakes with Marshmallow Frosting | The Blonde BuckeyeBlue Velvet Cupcakes with Marshmallow Frosting | The Blonde Buckeye

Blue Velvet Cupcakes with Marshmallow Frosting
 
Makes 12 cupcakes
Author:
Ingredients
  • CUPCAKES:
  • 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
  • FROSTING:
  • 1 cup Unsalted Butter
  • 1 cup Powdered Sugar (+ more if needed)
  • 7 ounces Marshmallow Fluff
  • 1 teaspoon Clear Vanilla Extract
Instructions
  1. CUPCAKES:
  2. Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. FROSTING:
  8. 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.
  9. 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.
Notes
*Gel colors saturate much better, so you don't have to use as much. When you add just blue, it turns a little greenish. So after you add some blue, just add a little violet to make a 'royal blue' (mine ended up more a of a navy because I was a little heavy-handed). It gets a bit darker when they bakes also.
*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

 

Comments

  1. very lovely cupcakes and nice pictures

  2. wow this looks amazing!!!

  3. Are you sure your frosting measurements are correct? I made this yesterday and used a 1 lb. of unsalted butter to 7 oz. of marshmallow fluff and 1 cup powdered sugar and ended up with a bowl of slightly sweetened butter. Ended up using the rest of my 16 oz. fluff container, another 2 tsp. of vanilla, more powdered sugar and some salt (more salt than I had intended; I told everyone it was a “salted marshmallow frosting” because that sounded nice and trendy). Then this morning I looked up other fluff frosting recipes and they call for 1 *stick* of butter to 7 oz. fluff and *2* cups of powdered sugar. Have to say that my “fixer upper” version wowed the birthday party guests, yay for serendipity. But I was just really confused by these amounts.

    • Emily Emily says:

      Hi Lara, yes they are correct- but it says “1 cup” of butter which is 2 sticks. Why did you think it was 1 pound? That’s a lot of butter!!!! So the recipe is almost equal parts butter, sugar & fluff. I hope everything worked out, hopefully you’ll try it again with the correct measurements- it’s really a great frosting!

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