Sweet teeth, beware: these are not just blue cupcakes, these are the best blue cupcakes there could be.

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Anything Blue review – Velvet Blue Cupcakes, the Madeline way
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After experimenting with different recipes, our favorite foodie-chef Madeline, who posts her findings on her blog Thursday Night Baking, has found and shared her secret tip: instead of food dye, she uses gel food coloring in her cupcake recipe.

Enjoy… and to complete your perfect blue desert plate, think of blue gelato!

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‘After just making the batter, I knew it was going to turn out MUCH differently than the other ones. The key difference with this recipe was using gel food coloring as opposed to liquid food coloring. I have gel food coloring for tinting frostings and such, but I never really thought to use it in my cupcakes, I always just used liquid.

They turned out a very bright blue, which is exactly what I wanted to match the Dodger color.

Here is the link to the recipe [see below]. I found it on this really adorable baking blog, the pictures are gorgeous. Totally makes me want to step up my game.  Enjoy!  Madeline’

Source: Blue Velvet Cupcakes @Thursday Night Baking with Madeline Olin

Profile picture from GastroGoodies

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Blue Cupcakes @Thursday Night Baking - Anything Blue

Blue Cupcakes @Thursday Night Baking – Anything Blue

 

This is an adapted Paula Deen recipe. I have modified the food-coloring portion to create (what I consider) the perfect shade of blue for Blue Velvet Cupcakes. The frosting is also not original to the recipe.

Ingredients

Cake portion:

2             cups sugar

½             pound (2 sticks) butter, at room temperature

2             eggs

1             tablespoon cocoa powder

1             tablespoon Wilton royal blue gel food coloring

1             small dab of Wilton violet gel food coloring

2½             cups cake flour

1             teaspoon salt

1             cup buttermilk

1             teaspoon vanilla extract

½             teaspoon baking soda

1             tablespoon vinegar

Frosting:

1             pound cream cheese, softened

2             sticks butter, softened

1             teaspoon vanilla extract

4             cups sifted confectioners’ sugar

Directions

Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners.

Cake:

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; mix well. Sift together flour and salt. Add flour mixture to the creamed 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. Batter will be thick! Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.

Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. 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 on with a big star tip. Embellish as desired.’

Source: Blue Velvet Cupcakes recipe from SpringleBakes @KeyIngredient.com

#WhoSaidBlueFoodWasNoGood

Looking for Blue Food coloring? The Craft Company has everything to bake anything blue.