Shark Week Blue Velvet Cupcakes
Makes 24 Cupcakes
2 cups Sugar
2 sticks Butter, Room Temperature/Soft
2 whole Eggs
1-½ Tablespoon Liquid Blue Food Coloring
1 Tablespoon Cocoa Powder
1 drop Violet Gel Food Coloring
2-½ cups Cake Flour
1 teaspoon Salt
1 cup Buttermilk
1 teaspoon Vanilla Extract
½ teaspoons Baking Soda
1 Tablespoon White Vinegar
For the Frosting:
1 pound Cream Cheese, Softened
2 sticks Butter, Softened
1 teaspoon Vanilla Extract
4 cups Sifted Confectioners Sugar
- Preheat oven to 350 degrees F. Prepare cupcake pan with paper liners.
- In a large bowl, cream the sugar and butter, mix until fluffy. Add the eggs one at a time and mix in between.
- Add the cocoa, food coloring, and then mix very well. In a separate bowl, sift together flour and salt. Add flour mixture to the sugar mixture alternately with buttermilk.
- Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
- Pour batter into cupcake papers.Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it with a piping bag! Get fancy!
Anyone who knows me knows that I have a crazy addiction to watermelon. A watermelon a day keeps the doctor away? Well… I wish that was true!
So it’s absolutely not weird that I would be the person to put watermelon on the grill! This recipe below is the perfect dessert or side dish to any grilled meat and BBQ. It’s refreshing, yet caramelized flavor, pairs perfectly with the fattiness and juiciness of any meat.
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Even though these are technically dessert bars, they are packed with protein and superfoods. Just like the avocado is hidden, so is the “healthy” flavor and nutritional benefits!
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