Our little girl is growing up so fast that it made me blue. As blue as these very blue cupcakes… there wasn’t a pink tongue in the house (toothbrush in loot bags?). I had been planning on making Cookie Monster cupcakes for C’s second birthday for months now, but it wasn’t until late last week that I stumbled upon the Blue Velvet cupcake and immediately I knew that it had to the base for my cookie-munching creations.
I got the cupcake recipe from Sprinkle Bakes and it tasted absolutely divine. Something went a little funky though and they sunk a bit in the middle, which usually indicates too much baking soda. I measured carefully, so I’m not really sure what happened. I also had a few minor streaks, so I could have mixed the colour in just a wee bit more. Practice makes perfect, right?! Chelsea didn’t help me make this batch as they were a surprise for her, but these cupcakes would be so much fun for the little ones to help out with.
Blue Velvet Cupcakes
ala Sprinkle Bakes
- 2 cups sugar
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 tbsp cocoa powder
- 1 tbsp Wilton royal blue gel colour (I had not quite enough, so I mixed in some cornflower blue too)
- 1/2 tsp Wilton violet food gel colour
- 2 1/2 cups cake/pastry flour
- 1 tsp salt
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 tbsp vinegar
In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture, beating well.
Pulse together flour and salt in food processor (or by hand by sifting). Add flour mixture to the creamed mixture alternately with buttermilk. Mix in vanilla. In a small bowl, combine baking soda and vinegar and fold into mixture, just to combine.
Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
Normally you would top a Velvet cake or cupcake (whether red, blue, green, pink, purple… and on and on) with cream cheese frosting, but that can a bit too soft to pipe, so I decided to go with a vanilla buttercream instead. In hindsight, cream cheese probably would have been totally fine. I ended up making WAY too much frosting than what I needed for 24 cupcakes though as I normally use the large star tip. For Cookie Monster I used the Wilton 233 tip, the grass tip, which uses a lot less frosting.
- 2 cups (1 lb or 4 sticks) unsalted butter, at room temperature
- 1/2 tsp salt
- approx 1 1/2 lbs icing sugar (give it a few pulses in a food processor or manually sift)
- 1/4 cup heavy cream/coffee cream/blend
- 1 tsp pure vanilla extract
Seeing that this batch was for Cookie Monster’s fur, I added approximately 2 tsp of Wilton sky blue gel colour at the beginning, and it was well blended in by the time the frosting was ready.
To frost the cupcakes, I used the Wilton 233 (grass) tip, which I learned is very forgiving. If C was just a wee bit older, these would have been fantastic for her to help me with. I made Cookie Monster’s eyes from Wilton white candy melting wafers and brown Smarties stuck to them with some buttercream (make sure that you make them googly-eyed!). Cookie’s mouth was simply (and fittingly) a mini chocolate chip cookie pressed in at the end