Tuesday, May 17, 2011

Blue Velvet Cake

adapted from Sprinkle Bakes

2 cups sugar
½ pound (2 sticks) butter, at room temperature
2 eggs
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1 tablespoon Wilton royal blue gel food coloring
1 small dab of Wilton violet gel food coloring
2½ cups cake flour
1 teaspoon salt
1 cup buttermilk
½ teaspoon baking soda
1 tablespoon vinegar

8oz package cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Preheat oven to 350 degrees. Prepare cupcake pan with liners.

In a large bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. In a small bowl mix cocoa, vanilla and food colorings together to form a paste. Add to sugar mixture and mix well. Sift together flour and salt. Add flour mixture to the sugar mixture in two batches alternating with buttermilk. In a small bowl, combine baking soda and vinegar and add to batter. Mix. Batter will be thicker than a mix cake, and slightly doughy.

Scoop batter into cupcake liners. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar one cup at a time. Increase the speed to high and mix until very light and fluffy. If thicker frosting is desired, add more sugar. If frosting is too thick thin with milk.

This printable recipe from StartingtoSimmer.blogspot.com