{Red, White &} Blue Velvet Cupcakes Recipe

This weekend was so super busy for us.  In the midst of 4 soccer games, a baseball game and a dance recital, we had one kid at a slumber party and Father’s Day to celebrate, plus Flag Day and Softball and Baseball night at the New Britain Rock Cats. It’s summer! Summer’s pretty hectic for most of us- we’re short on time and the last thing we want to do after we make a fun recipe (like this blue velvet cupcakes recipe) to bring to a cookout or party is spend our precious time cleaning- yuck! Dawn has always been my go-to detergent- there just isn’t another product I’ve found that can handle tough foods on dishes like Dawn. I need Dawn because I tend to um… well, make a big mess when I cook or bake. Just wait. You’ll see…

{Red, White &} Blue Velvet Cupcakes Recipe

 

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Ingredients

2 1/2 cups cake flour 1 1/2 cups sugar 1 TBSP unsweetened cocoa powder 1 tsp baking soda 1 tsp salt 2 large eggs, at room temperature 1 1/4 cups vegetable oil 1 cup buttermilk at room temperature (If you don’t have buttermilk, put 1 TBSP vinegar or lemon juice (I usually do lemon juice) in a measuring cup.  Fill to 1 cup line with milk.  Voila. Buttermilk!) 1 TBSP Dark Blue food coloring 1 tiny dab violet gel food coloring 1 tsp vanilla extract 1 tsp vinegar

Directions

Preheat oven to 350- spray a nonstick spray on your cupcake pans or put your cupcake wrappers into the pan Sift together dry ingredients in medium mixing bowl In separate bowl, mix wet ingredients. Add wet ingredients to dry.  Whisk briskly until all ingredients are combined and smooth (I used my mixer, zero issues) Divide batter into cupcake pans, filling each 3/4 full. Bake 17-19 minutes Cool for a few minutes, remove from cupcake pan, allow to cool completely before frosting. Makes 16-20 regular sized cupcakes (Recipe from Tracey @ Tracey’s Culinary Adventures) buttercream-frosting-recipe Check out our buttercream icing recipe! blue-velvet-cupcakes-messy-pan Now, I make a big mess when I bake. I do. I wish I didn’t, but this is SO COMMON in my house and I get all mad at myself because I don’t like doing dishes. Mess, mess mess. And with me not using cupcake wrappers, I’m always needing to clean things. I don’t like doing a lot of bakeware items in my dishwasher, so my two hands do most of those dishes. When I wash those dishes? Dawn.  Dawn Ultra, actually. blue-velvet-cupcakes-mess   A little dab of Dawn (Ultra) goes a really long way for cleaning.  It also makes short work of those pesky dishes so we can go enjoy ourselves with whatever culinary delights we’ve prepared for our friends and family.   Less is more- at least where washing dishes is concerned.  With Dawn Ultra, a little goes a long way for cleaning and cutting grease- which means it makes short work of a tedious task so you can get back to enjoying your friends and family and not spending a lot of time on cleanup. dawn-ultra-prize-pack-giveaway

One reader will win a Dawn Ultra prize pack!

{Red, White &} Blue Velvet Cupcakes Recipe
Recipe Type: Cupcakes
Author: Brett
Prep time:
Cook time:
Total time:
Serves: 18
Buttercream frosting and a strawberry make these blue velvet cupcakes a great patriotic dessert!
Ingredients
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 TBSP unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, at room temperature
  • 1 1/4 cups vegetable oil
  • 1 cup buttermilk at room temperature (If you don’t have buttermilk, put 1 TBSP vinegar or lemon juice (I usually do lemon juice) in a measuring cup. Fill to 1 cup line with milk. Voila. Buttermilk!)
  • 1 TBSP Dark Blue food coloring
  • 1 tiny dab violet gel food coloring
  • 1 tsp vanilla extract
  • 1 tsp vinegar
Instructions
  1. Preheat oven to 350- spray a nonstick spray on your cupcake pans or put your cupcake wrappers into the pan
  2. Sift together dry ingredients in medium mixing bowl
  3. In separate bowl, mix wet ingredients.
  4. Add wet ingredients to dry. Whisk briskly until all ingredients are combined and smooth (I used my mixer, zero issues)
  5. Divide batter into cupcake pans, filling each 3/4 full.
  6. Bake 17-19 minutes
  7. Cool for a few minutes, remove from cupcake pan, allow to cool completely before frosting.

This review was made possible by Double Duty Divas and Dawn. I was provided the featured product free of charge to facilitate my review, but all opinions are 100% mine.



About the author: I’m a 30-something mom to three, brand ambassador. content creator, social media maven, blogger extraordinaire, earth lover, butcher, baker, candlestick maker (or something along those lines) – love word games, crafting, cake decorating or shooting pictures.

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