Frozen blue velvet Cupcakes

Frozen blue velvet Cupcakes

I’ve never been one to choose a red velvet cupcake, I am a chocolate girl all of the way, but I have to tell you these cupcakes are ah-mazing! Not just a pretty face, they are impressively good (even with my average baking skills). And paired with the buttercream frosting, oh my! 
Cupcake Ingredients 

• 2 ½ cups cake flour
• 1 ½ cups sugar
• 1tbsp. unsweetened cocoa powder
• 1 tbsp. baking soda
• 1 tsp. salt
• 2 eggs, at room temperature
• 1 ¼ cups vegetable oil
• 1 cup buttermilk, at room temperature
• 1 tbsp. dark blue food coloring
• 1 tiny dab violet gel food coloring
• 1 tsp. vanilla extract
• 1 tsp. white vinegar

Buttercream Frosting Ingredients

• 2 ½ sticks unsalted butter, at room temperature
• 2 ½ cups confectioners sugar (10 oz)
• ¼ tsp. salt
• 1 tbsp. vanilla extract
• 2 tbsp. heavy cream 
•  Pantry Elements® Silicone Baking Cups - Set of 12 Reusable Cupcake

To give them just the right Frozen look I decorated my cupcakes with Wilton baking cups and  Wilton Sugar Pearl Sprinkles.
Tip – The recipe calls for a dab of violet gel food coloring, which I used. It looks pretty, but it is darker than I anticipated. Next time I make Frozen cupcakes, I will forgo the violet.

Blue Velvet Cupcakes

Preheat the oven to 350 degrees. Insert cupcake liners or spray cupcake pan with non-stick spray.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda and salt. In a large bowl, combine the eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Whisk vigorously until well combined and smooth. Add the dry ingredients to the wet and whisk until smooth, about 1-2 minutes.
Divide the batter evenly in the cupcake tray, filling each hole about ¾ fill. Bake for 17-19 minutes, or until the tops spring back when lightly pressed with your fingertip and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes. Remove them from the pans to cool completely.500 Cupcakes: The Only Cupcake Compendium You'll Ever Need

Buttercream Frosting

In a large bowl, beat the butter with an electric mixer for about 20 seconds. Add the confectioners sugar and salt and beat at medium-low to incorporate the sugar. Increase the speed the medium and beat until filly combined, about 30 seconds, scrapping down the sides of the bowl as necessary.
Add the vanilla and heavy cream and beat on medium speed until combined. Increase the speed to medium-height and beat for about 4 minutes, or until the mixture is very light and fluffy. You may need to scrape the sides of the bowl as necessary.
Frost the cupcakes once they are completely cool.

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