Monday, July 2, 2012

Red, White, and Blue Velvet Cupcakes

 
I love what Fourth of July stands for, not just the patriotic part--which I definitely love very, very much--but also the simple, family-centered celebrations.  There's just something sublime about spending the day in the pool, then enjoying a relaxed meal of classic American favorites like burgers, corn on the cob, potato chips, and fresh fruit salad.  Every family certainly has their idea of what makes for a classic Fourth of July dessert--chilled watermelon, apple pie, and homemade ice cream often top the list.  But I've got one more idea to add to your list.  

These cupcakes are a simple adaptation of my favorite red velvet recipe.  With only a few small changes in method and some blue food coloring, you'll have a casual, hand-held dessert your family is sure to love.


Red, White, and Blue Velvet Cupcakes
slightly adapted from Saveur 
originally from Cake Man Raven


Ingredients:
For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
1 tsp. vanilla extract
1 tsp. white distilled vinegar
2 tsp. cocoa powder, divided
red and blue food coloring (If using gel colors, use amount to your liking.  If using liquid, use approx. 3 tsp. each)

For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar

Directions:
1. Preheat oven to 350 degrees F.  Spray muffin tin with baking spray and line 20--24 wells with liners.  

2.  For the cake: sift together flour, sugar, baking soda, and salt into a medium bowl.

3. Beat eggs, oil, buttermilk, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

4. Divide batter evenly between 3 bowls.  Set one aside for white batter.  For red and blue batters, mix 1 tsp. cocoa powder into each bowl and add food coloring until desired shade is reached.  Be sure to use separate spoons!

5. Carefully spoon batter into prepared muffin tins by generous tablespoonfuls--first blue, then white, then red.  Again, use separate spoons (or rinse and dry spoon between colors).  Bake cupcakes, rotating halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cupcakes cool 5 minutes, then remove and place on cooling rack to cool completely.

6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

7. Frost and decorate cooled cupcakes, as desired.  Chill at least 2 hours before serving, to allow frosting to set. 

cupcake liners: Crate & Barrel (last year's clearance)
star sprinkles and fireworks toppers: Michael's

8 comments :

Cake Fixation said...

Awesome! I use that same recipe too!

That Girl said...

These cupcakes would make any party they appeared at.

Amy said...

Oh man! These cupcakes are simply adorable! I love red velvet cake, too!

Elizabeth King said...

Cute and prefect for the 4th of July! ^_^

Joanne said...

How crazy cute are these! I love the tye-dyed centers!

USA Kiwi (Kylee) said...

Love the photos! What a great looking cake :)

Nikki said...

Such beautiful cupcakes! And, yes, I do love spending the 4th holiday out in the pool... ALL day! :)

Rachel said...

These are so cute!! Hope you had a nice 4th :)