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!
I am not going to lie, the macarons pictured are definitely my 2nd attempt! This French dessert is incredibly easy to prep, but very tricky when it comes to the baking process! The first batch I had made with my roommate, the batter looked beautiful, but cracked in the oven at 325 degrees.
My 2nd try I lowered the heat to 300 degrees while rotating the pan and they came out great, so I will spare you the head ache and two eggs!
The talented Daniel Patterson, Chef owner of Coi, in San Francisco’s North Beach brought to life the idea of “Carrots/Coffee.” Daniel’s “Coffee Roated Carrots with Chicory Granola” dish has meat lovers even leaving his restaurant saying that the carrot course was the standout favorite. Experimenting with these two unique ingredients brought together a genius combination of sweet, smoky, and earthy flavors.
Happy St. Pattys Day! Coming from a girl who isn’t even a little bit Irish, but has a great love for the beautiful country of Ireland and all it’s amazing people! Everyday I cannot believe it’s been 3 years already out of Ballymaloe Cookery School… how time flies!
These cupcakes are not only delicious, but a little nod to my favorite beer… Guinness! Cupcakes and beer, you can’t go wrong! Sláinte!
Recently, I have been using balsamic vinegar, especially balsamic glaze in and on almost everything lately. It’s a fantastic way to bring a fresh acidity or sweet flavor to a savory dish.
With how busy I have been with work, I haven’t taken the time to experiment with baking. One of my favorite things with sweets is to play with tying in as many savory flavors as possible! Balsamic vinegar being my new ingredient!
Surprisingly I learned, that vinegar actually pops up in a lot of baked goods as a quick and easy way to add an acid to a recipe. This allows a leavening agent like baking soda to get a little extra lift when added to the batter.
The balsamic vinegar in this recipe actually also gives the chocolate cookies almost a “chocolate covered cherry” taste! Read more
I am personally a huge fan of anything lemon poppy seed! I think it’t the perfect combination of sweet and tart, especially for a meal like breakfast.
This recipe is a wonderful opportunity to learn how to make a compote. Compotes can be made with almost any fruit and are a wonderful way to preserve that seasonal fresh fruit taste. Fruit compotes can be used as toppings or I have even seen compotes used inside recipes like cupcakes or scones. Fruit compotes are a wonderful ingredient to have on hand in your fridge all year long and only take about 10 minutes to make!