Blue Velvet Cupcakes

Blue Velvet Cupcakes. So tasty. A spin-off of the traditional red velvet cupcake, these beauties are deliciously moist, with the same great buttermilk tang and subtle chocolate taste you get from a red velvet cake--just a striking blue color! And they make a great food-wine pairing. I suggest enjoying them with either a Sparkling Rosé, (like Domaine Chandon's Etiole) or a Demi-sec, from Moet & Chandon to compliment the blue velvet flavors.

How to make them:

{For the cake}

Beat together cake ingredients with mixer on high speed for approx 60 seconds, or until batter is smooth in consistency. Scoop 2/3 cup into lined cupcake tins and bake for 18-24 minutes. I would check them at about 20 minutes just in case--mine were ready between 20 to 22 mins.

Allow the cupcakes to cool. (Note: this is the most difficult step!)

{For the frosting}

microwave marshmallow creme (this helps soften the texture) for 15-20 seconds. Combine 1 cup (2 sticks) of softened butter, and beat till creamy. Slowly add powdered sugar and a pinch of salt to the mixture. I also added 1 tsp vanilla to spruce it up a bit, but that's completely up to your taste!

*recipe adapted from Betty Crocker

{The secret to getting the perfect hue of the deep royal blue: add just a dab of violet icing color}

nom nom nom :)

Cheers,

B

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