Monday, February 1, 2010

Blue Velvet Cupcakes and Finding the Perfect Hue


One sweet and eye-pleasing treat that has been on my baking radar is Blue Velvet cake. I've been seeing beautiful versions online, and I recently spotted Blue Velvet cupcakes at my favorite local bakery.  I love the idea of a striking blue cake, but many recipes yield a misleading result. Some cakes are teal, or more turquoise than blue. Upon viewing my first completed batch, I thought "green around the gills" -which is an idiom I use when someone looks ill.  I was seeing sickly greenish-blue cupcakes. I had followed the recipe's exact specifications...and although it was blue-ish, it was not the blue that I had expected.

The problem lies in the food coloring of course, but it is easily remedied.  With a little modification, I found a shade that was very pleasing, and a little more appetizing.


My "Blue-Jeans blue" coloring recipe 1 tablespoon of Wilton's royal blue food coloring gel and the secret ingredient...


...just a dab...a dot, dash or smidgen, of violet gel food coloring. I could not be more pleased with the color! At first I felt a little apprehensive about the amount of food coloring that goes into the batter. Upon application, it was less weird than I expected.  I think it has something to do with the paste you make with the food coloring and cocoa before adding it to the batter. The cocoa powder soaks up the colorant, and you are left with a dark navy bluish paste. This gets added to the initial butter/sugar mixture, and the color of your batter will lighten when the flour is added later.

Check out this gorgeous version by One Particular Kitchen [link]. So lovely.  ALSO this version from Tiffany who writes Eat at Home.  Nice!



As I was researching recipes, I found that Blue Velvet cake contains ingredients nearly identical to the Red Velvet cake recipe.  You make a food coloring and cocoa paste in the same way you make a Red Velvet cake, and the batter has the same great buttermilk tang -or twang. We banjo-pickin' southerners sometimes like to say that.

Ok, so we don't all pick banjos and say twang.  Just some of us.


I had no matching sprinkles for my cupcakes on hand, and we've been snowed in!  Iced in, even. So there were no quick trips to the grocery store to be had.  I made my own, and I'm so glad I did.  They turned out pretty cute!

I sacrificed a baked cupcake to make my star embellishments. The cake is really moist, and a little dense.  If you slice the cupcake horizontally and press the pieces flat, they become firm, and you can cut them with a mini cookie cutter!

I made some little circle cut-outs too (as pictured in the yellow photo). I just used the large end of a piping tip as a cutter.



Ingredients

Cake portion:
2cups sugar
½pound (2 sticks) butter, at room temperature
2eggs
1tablespoon cocoa powder
1tablespoon Wilton royal blue gel food coloring
1small dab of Wilton violet gel food coloring
cups cake flour
1teaspoon salt
1cup buttermilk
1teaspoon vanilla extract
½teaspoon baking soda
1tablespoon vinegar
Frosting:
1pound cream cheese, softened
2sticks butter, softened
1teaspoon vanilla extract
4cups 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.




I really loved the texture of this cake.  As I mentioned earlier, it is moist and slightly dense. It's what you would expect from a Red Velvet cake -gone blue!  The frosting is not original to the recipe.  It is just a basic cream cheese frosting.  You may have a favorite you'd like to use in place of the one provided on the recipe card.  It seems like everyone I know has a different version of cream cheese frosting!


As you can probably tell from my previous post, I am a very color inspired person. Just ask me about my favorite color and I'll always respond "all of them!"  I was absolutely inspired at the idea of Blue Velvet versus Red Velvet.  I've even seen a (true) Green Velvet version online too, which would be adorable for St. Paddy's Day.

On a side note, I've really enjoyed checking out all the people newly added to SB.  I'm a serial blog reader and commenter, and can't wait to get a chance to read about everyone more in-depth. Creative people make my world go 'round, and you are ALL so very inspiring! 

Until next time,




126 comments:

April said...

Very cute!!! I would have loved to have had one with my coffee this morning!

Jillian said...

Those are so pretty. I think I like them better than the Red Velvet. :)

Heart of a Country Home said...

Thanks for stopping by my blog. I didn't realize you're a TN girl. I'm adding you to my TN Blogroll. Hope that's okay. :)

The Blonde Duck said...

I LOVE these! They're so pretty!!!! I need to have a star party now...

Gina said...

Oh my, what great photos! Never heard of blue velvet, love it.

ButterYum said...

Absolutely stunning photos. I'm going to have to give these a try sometime.

:)
ButterYum
PS - I didn't look at your recipe, but a cake batter that contains egg yolks will tint your blue cake on the greenish side. Use a white cake base, one containing only egg whites, for the purest color.

Sue Sparks said...

Gorgeous photos, gorgeous BLUE! I love these! I'm finally working on making red velvet cupcakes for the first time, and now they don't seem quite so exciting:)

Mara... said...

I am swooning over your blue color! It's perfect!!! You take such amazing photographs, too. The cupcake and the photos are really a feast for the eyes. Great job!

Susan said...

Beautiful photograph...who knew blue food could look so appealing? I have two boys who will love it when I try these. Thank you.

Sunday said...

Just lovely! They almost look too pretty to eat, and you have got the perfect shade, it can be hard to make things with food colouring look like they should be ingested. But these are just stunning.

Kiko said...

Although, it is blue, still looks yummy for me!!!!!

Catherine said...

These look stunning! It would be perfect to make a giant blue cupcake for a boy's birthday! Thanks for sharing the recipe :)

cookies and cups said...

Gorgeous! I have never seen a blue velvet cake...and great tip with the violet!

Natalie... said...

Aw wow these are beautiful! Such nice cakes!

RubyMarilyn said...

I just found your blog and I love it! I have to make these pretty blue cupcakes!!!

Stephanie said...

I saw your blue velvet cupcakes via Serious Eats =) VERY pretty - I can't wait to try making them!!

Elsa Hagner said...

This looks so beautiful! What size piping tips did you use for your frosting? I noticed you used a star tip as well as a round tip.

Amanda said...

I think these are fantastic!! And would love to make them for July 4th!! Great job girl!

a fan of anything chocolate said...

Very ingenious - pressing the cupcake slices to make the stars! Enjoying reading your blog...

a fan of anything chocolate
http://robertapm28.blogspot.com/

Diane {createdbydiane.blogspot.com} said...

great color!
I found your site through cookies and cups and I'm so happy she linked to you as I am loving all your wonderful treats and I'm following and look forward to seeing what you'll blog next.

SprinkleBakes said...

Thanks for all the kind words!

In response to Elsa H.(hello!) For the lead picture I used a plain 1/2" round decorating tip, specifically, Wilton's 2A. The other tip I used was the large, closed star from Wilton, 2D. These both require the large coupler, but I just stick them down into a disposable piping bag and cut the tip off. Works just as well without the coupler.
Thanks for your question!

diva said...

I love red velvet. It's my fav cake to eat! And I have no qualms about food colouring so always wondered if this velvet fantasy could expand into something else. Glad you tried it in blue! :) I so love this.

ThatsSoYummy said...

Love them, they are just perfect and the shade of blue is georgeous!

Thanks for sharing!

-Natasha

allison said...

where did you find liquid blue food coloring in 1oz bottles?..i checked at my kroger and they only had red, yellow, and green..i bought some royal blue wilton gel food coloring today but i'm unsure if this is an acceptable substitute for the liquid..please help!..i want to make this cake for my friend's birthday on sunday because she is a huge kentucky wildcat fan..nothing better than a blue cake for a uk fan! :)

Erin @ OneParticular Kitchen said...

I'm curious about the coloring too! I want to make these but I have no violet. Would just a drop of red in all the blue have the same effect you think?

SprinkleBakes said...

Hi Allison!

If you have the Wilton royal blue gel, then I see no reason for you to buy anything else. You already have the good stuff, and will have to use less of it! You should start with about 1 tbsp. of the royal blue food coloring and just a dab of the violet gel. After making your cocoa/food coloring paste drag your spoon (or spatula) across the bowl to check the color. It should look like a dark, dirty navy blue and have no hint of green. If the color looks mostly brown (due to the cocoa) then add more blue gel colorant. Good luck! Sounds perfect (not to mention thoughtful on your part) for a Wildcats fan!

To Erin (hello!)
I have thought about this myself. I haven't experimented with adding red, but seems like it should work according to the laws of the color wheel. :) I'd say it's just something you'd have to eyeball - but in theory it *should* work.

SprinkleBakes said...

I forgot to say that I buy my food coloring in bulk. Luckily, we have a nice specialty cake supply shop in town.

Ingrid said...

Your cupcakes look fabulous!

You're just so creative and fun! I bet your a blast to be around, both in and out of the kitchen! Thanks for taking the time to share and inspire!
~ingrid

allison said...

update -- i made the cake this weekend and it was a huge success!..i ended up using a heaping teaspoon of royal blue gel food coloring dissolved in 6 tablespoons of water after seeing this substitute made in a red velvet cake on smittenkitchen..i also put in a dab of violet gel and the coloring was perfect!..i made a double layer cake and used the extra batter to make cupcakes for star-shaped cutouts that i decorated the side of the cake with..i made an italian meringue buttercream to frost the cake and it was super tasty!..thanks for posting the recipe, and for answering my question. :)

AnickH said...

BLUE velvet? thats a 1st. i'm excited to try this

SprinkleBakes said...

Allison,
Thank you so much for letting us know how your cake turned out! Your frosting sounds delish, and I'm so glad the coloring turned out great! Thank you for sharing the gel/dissolving technique. That's a great little tip since a lot of people already have (or gravitate towards) the gel food coloring.

The way you describe the finished cake sounds so beautiful! I can almost see it in my head. :)
Thanks again!
-heather

Heidi D said...

Love love love the blue. I'm like you with color. My girls always like to discuss color and rank their favorites. When they ask mom though, they get the same response, all of them.

I have to say though, when I was little, it was pink all the way.

Judy said...

these cupcakes are so beautiful! what a gorgeous color!

Tiffany @ Eat at Home said...

I do believe I'll have to make these for March Madness. UK Wildcat fans here!

Tiffany @ Eat at Home said...

I posted these on my blog today with a link to your site. Thanks for the great recipe! I made one little change and that was to add a tiny bit of water to the paste of cocoa powder and food coloring gel. I'm so glad you gave instructions for the gel, because I couldn't find the liquid in blue for some reason.

Olivia.N said...

we loved your blue velvet cupcakes!! they were soooo AMAZING!! is there any other recipes you would like to share?

C said...

I'm obsessed with red velvet cake so this is an awesome recipe! Thank you so much! These were delicious and so cute! A great spinoff of a delicious recipe.

Anonymous said...

perfect for my little mermaid's party - thanks

heidi said...

just ran out and could only find Wilton's gel food color in a package that has 4, yellow, pink, blue and green. So, the blue isn't technically "Royal Blue"... Why oh why does it look so green when i mix it with the cocoa? Is that normal?
Even when i used regular liquid food coloring, it looked green.. i'm afraid to add this to my batter. :(

SprinkleBakes said...

...If your batter is looking green then I would add the blue gel, maybe 1 tsp. to start with- along with the dab of violet gel. The violet food coloring gel is key! If it still looks green, add another dab or two of violet.

Oh, I hope they turn out! Wish I was there to help!

heidi ANNOYED said...

The only way to achieve this color is if you DO NOT mix with cocoa... this recipe doesn't make sense to me, unless i'm missing something?
I can mix the perfect denim color (mixing blue with some red) but once you add the BROWN cocoa, the color turns green. Am i missing something??

SprinkleBakes said...

Deep breaths! I know, It's frustrating when things go wonky in the kitchen. I'm sorry that's happening to you right now. Your cocoa mixture should be a dirty navy blue color. I'm not sure why your mixture would turn green! The dab of Wilton violet gel food coloring corrects the yellow hues in the batter (yellow+blue=green) - so having that is key. I would add the cocoa mixture to your batter and see what color you've got, and then color correct the entire batter from there. If it is too green use the blue gel and certainly use the dabs of violet to correct any green hues present.

heidi said...

heheh so sorry i was flipping out. i'm (obviously) a novice, so this just took WAY longer than i expected (i was making vanilla caramel cupcakes too). I misread the recipe and thought you said .3oz of coloring, but really you meant 3oz. so i had to run back to the store after i had already started baking. Target was the only place that sold any food coloring (even the supermarket didn't!!) and they didn't have the royal blue gel.
But i have no idea why the paste came out dark green. I ended up adding red to make it blue, and it worked. It went from a teal/turquoise color to a blue that looked slightly purple. then when i baked it at 350, i guess it burned the top so the tops looked green!! LOL
the cupcakes looked rotten/spoiled. The next batch i cooked at 325 and the color was a very deep blue, but still looked slightly greenish, no where near as beautiful as yours. Next time, i'll skip the cocoa, or just add it to the batter after i've added the coloring. i doubt that small amount of cocoa will affect the overall color of the batter.
baking ain't easy!!! but thanks for your response and sorry i flipped out :)

SprinkleBakes said...

Hey Heidi,
You don't have to apologize to me. I've totally been there! I had a mini-meltdown when I tried Vegan Yum-Yum's petit fours fondant recipe and to this day I've never gotten it right. I'm doing something wrong... but I'm not sure what! They are so beautiful and one day I'll get it. (Maybe?)

Thanks for letting me know how things turned out! I was thinking about you and hoping things went well. This recipe is altered from Paula Deen's on the food network site. If you look at the pic with her recipe it's totally blue-green! You could also leave out the egg yolks like ButterYum suggested (above comment) but I'm not sure if it would be considered a "velvet" cake. The texture might change but the yellow would be almost totally removed.

Anonymous said...

I am totally inspired by use of color here! I have been toying with the idea of making some things off-color, and I can't tell you how many times I have had the gel paste in my hand at the kitchen supply store... next time... I am going for it!!!

Libby said...

Thanks for sharing the addition of violet! (I once tried making a layered rainbow cake of different velvets, and my blue turned out teal.)

I've also made a "Shrek green" velvet cupcake here:

http://allergickid.blogspot.com/2008/04/shrek-cupcakes.html

Tennsley said...

Too cute!

NYC, Style and a little Cannoli said...

looks gorgeous..wonderful blog..looking forward to new posts!!

Suzanne :-) said...

I used this recipe for a birthday party, and everyone loved it! I made it with vanilla buttercream icing and peanut butter marshmallow creme filling. It was absolutely scrumptious, and everyone just loved the Cookie Monster blue color of it :-D

http://cabralcreations.blogspot.com/2010/08/im-blue-da-ba-dee.html

Marie said...

that is a great color...im actually searching on how to get a baby blue color because im gonna use it for my friends baby shower.

Sophie's Cupcake said...

Hi,

I just made these cupcake and was wondering if you really mean a tablespoon of the royal blue? Cuz that's kind of a whole bottle gone!

Sophie's Cupcake said...

Oh - And after adding the royal blue my batter had a green hue to it, so like suggested, I added a dab of violet to my batter but it still looked a bit green!

Do I add more violet to it? (I think at the end I ended up adding 1tsb of Violet, 1 tbs and 1/4tsb of Royal blue and the outcome was indigo...

What's gone wrong?

The Green Beet said...

These are incredible! I happen to love stars and blue was always my favorite color while growing up. I had a vegan red-velvet cake in Las Vegas last year that's left me hankering for a velvet cupcake that's unique and awe-inspiring. This is just what I've been looking for.

Kim said...

What frosting tip did you use to frost the cupcake in the second picture?

Anonymous said...

The amount of violet needed to cancel the yellow of the batter could vary according to the color of the egg yolks and butter. Some yolks are very pale yellow and some are almost as dark as undiluted yellow food coloing. The hint of spreading the paste to see the color you get is a good idea as well as adjusting the color after it is mixed into the batter. Also, butter can be almost white to yellowy. Also most recipies I have call for 3 tablespoons of cocoa. Natural cocoa is redder than dutch cocoa which is blacker.

Anonymous said...

My friends and family has been a huge fan of my Red Velvet Cake,for many years. I am so excited to see this recipe in royal blue. Cannot wait to try it. THANK YOU!

Anonymous said...

God Bless You!!! I used your recipe for the color and it worked perfectly!!! I had no problems mixing the cocoa powder and gel and it worked exactly as you said. I didn't have to color correct at all. I made the cake, though, not the cupcakes.

Anonymous said...

How many cupcakes does it make?

SprinkleBakes said...

To Anonymous- about two dozen cupcakes.

Anonymous said...

can U make this without cocoa powder? If So do U have to substitute something?

Suz.S said...

I was quite disappointed, I failed at making this cupcake. My batter was runny, that should've been my first sign. So instead of rising up, it mostly rose... out. Maybe I filled my cupcakes too much. Either way, to my dismay there were burnt bits which grew hard and the cake was dry and spongy instead of moist and dense. I almost felt defeated. However, thank goodness for.. CAKE BALLS!
I'm glad I managed to salvage some of it, and didn't feel like my efforts and money were a TOTAL waste. These were to be made for my bff's baby shower tomorrow, btw. How they taste, I guess we'll find out.. I think I need to start sticking to the box mixes. :[

SprinkleBakes said...

So sorry you had a bad experience Suz. Wish I could be there to help you figure it out. Perhaps your baking soda has lost it's fizz? Cupcakes and cookies will be flat if the soda is off. Don't totally give up, though I like box mixes just fine, but I don't think you're completely at a loss. Good save on the cake balls though - they will probably taste great!

Becky said...

I just made these, the second batch is in the oven right now!
I had no problems with the color, even though I'd had myself scared about baking sickly green cupcakes after reading everybody's problems.
I live in a small town so I couldn't find the wilton's brand food coloring. I was LUCKY to find a box of 'neon' mckormick food coloring. lucky because it has purple! I used the whole bottle of the blue and about a quarter of the purple and my cupcakes came out with that beautiful denim hue. so delicious, thank you!

Dana said...

This is a good recipe, but I would've liked to know how full to fill the paper cups...I put too much in!
Fill your paper cups 1/3 or 1/2 full - no more. And bake for only 18 minutes. 25 makes them hard and crunchy on top.

vanillasugar said...

oh heavens girl! thanks for following me on twitter! i am so glad i found your blog. you are very creative and i cannot get enough.
i am so making these cupcakes just for the COLOR! LOL

Heather N said...

I used this recipe with credit to you for my daughter's second birthday Cookie Monster Cupcakes. They were delicious!

http://mmmisformommy.blogspot.com/2011/05/blue-velvet-cookie-monster-cupcakes.html

Anonymous said...

What kind of vinegar do you use? Why do you use vinegar?

Anonymous said...

That's a lot of blue coloring... practically a whole container of Wilton's gel!

onesweetsummer said...

your blog is beautiful! i came across it yesterday when researching how to make a blue-tinted cake for a red, white and blue layer cake. thanks for the tip to use a bit of violet color! my cake did come out a bit on the purple side, but that's better than green and probably because i was using a white cake base with pureed blueberries added to it, plus the royal blue and violet gel color (it needed to be dairy-free, so i couldn't use your recipe). have a great weekend!

acheter levitra said...

SO many times I read stupid post but this time I must say i'm impressed! Well done! Cheers!

Faith said...

Thank you SO MUCH for posting this. My FH and i were just fretting about what to do as a cake for our Dr.Who themed wedding and your cupcakes are the PERFECT shade of TARDIS blue! I will be trying this recipe out tonight to see if i can do them myself!!

Anonymous said...

I made these as a fundraiser for Autism Speaks. The recipe was very easy to follow and delicious! The perfect vehicle for Autism Awareness. Thank you!

Lukie said...

Hi, love this cupcake and it is included in my blog http://tinyurl.com/3zmr382

Anonymous said...

I just made these cupcakes and failed miserably. I'm not exactly a beginner, nor am I an expert. I read over some of the reviews on the Paula Deen recipe and a few people said they didn't mix the vinegar with the baking soda. Instead, they opted to mix the baking soda in with the dry ingredients, and the vinegar in with the wet. Was wondering what your opinion would be on this?
Weirdest thing, my cupcakes didn't seem to fully bake on the top, yet they were perfect on the bottom. I'm thinking maybe I should've added a bit of water to the dye?
Well, I'm going to make a second attempt at these tonight seeing that I need them for a baby shower tomorrow. Keeping my fingers crossed!

Anonymous said...

I'm beginning to thing there is something wrong with my oven. Just took the second batch out and one of the pans turned out perfect. The other one did the same thing as my first batch....the tops aren't cooking. Very weird!

Anonymous said...

Sorry to flood your blog with comments...
Just wanted to say the cupcakes were a success. The only thing I would say negatively was they turned everyone's mouths blue! We definitely all had a good laugh over that.
I'd like to make another batch and try cutting the blue gel in half and add water. See how that works out.
Thank you for the recipe!

SprinkleBakes said...

Hi! Thanks so much for the feedback! I'm glad they turned out well in the end. I'm thinking of re-working the color portion of this recipe since I've had two people report blue mouths. :)

Sorry for the late response. I've been tending to a sick hubby. I'd like to mention that if you feel your oven isn't heating properly, you may want to invest in an oven thermometer. It hangs inside your oven and you can see if your oven is running too cool or too hot. Otherwise, after your oven preheats you may want to let it stand empty for about 30 minutes before putting your cakes in. This may help ensure that your oven reaches a good moderate temperature.

Justine said...

I made a cake using this recipe on Friday night and it was a huge hit on Saturday. Thank you for posting this recipe!! It was so simple to follow and I will definitely use it again for another event!! Thanks again!

Justine

Anonymous said...

I just made a cake from this recipe for my daughter's 7th puppy-themed birthday yesterday. It was so delicous, and my daughter and her frends loved the beautiful blue color.

Anonymous said...

My 16 year old daughter who is new to baking just made this recipe and they turned out gorgeous! Thank you so much! I will be linking back to you from my blog www.dmbailey.blogspot.com

We had no problems with the color. Might turn our tongues blue but oh so worth it.
Michelle

samantha said...

What delicious looking blue velvet cupcakes i am glad I check them out and would loved to try them

Becky said...

I made these this past weekend. Very tasty cupcake!
http://baked-by-bec.blogspot.com/

Anonymous said...

I just found this post on red velvet cake post they had a link to this post I just want to say that I love blue it is my favorite color and for you to find the exact shade of blue for a blue cake I have to say thank you for this God bless you, you made my day Kim.

Anonymous said...

Can you send this the pictures of this beautiful blue cupcake to my email address its sian4life@yahoo.com,thank you so very much, it would be greatly appreciated Kim.

Anonymous said...

Hi Heather, so excited to try this recipe for my 3 year old son's "Blue" birthday party!! The question I have is that I bought the Wilton Royal Blue Paste in the 1oz jar. (Like the pic of the Violet coloring) Is that the right kind of coloring? Because you mention blue & violet GEL. I have Violet gel - but wondering about the blue.
Thanks....

Anonymous said...

Does this turn everyone's mouth blue?

Hayley said...

Wow, this is really useful! I'm going to attempt to bake a blue velvet cake for a film themed cake club meeting i'm going to, and I'm excited for trying out your really helpful hint!

Anonymous said...

I would like to make these with a hint of blue frosting. What is the ratio of coloring I should use. Thanks

Anonymous said...

Can anyone who has tried this recipe answer my question? It says to use 1 tablespoon of blue gel. Is that equivalent to half of the 1 ounce bottle?

Glamorous Mommy said...

Found this recipe on Pinterest, featured you on my blog with link to your page for these! Take a look :) Thanks!

http://glamorousbride.blogspot.com

tearjerker said...

Out of my collection of pintrest cupcake recipes my preschool daughter has chosen this one for me to make for her birthday on Monday. She LOVES blue! I can't wait to make her day with these!

faerie enchantment said...

Love this color, thanks for sharing!
Lisa!

Deanna at Mirabelle Creations said...

Thank you for another beautiful and yummy recipe! I made these cupcakes this week. They were a big hit with all of my Kentucky Blue fans: http://mirabellecreations.blogspot.com/2012/03/recipes-blue-velvet-cupcakes-march.html
Love your fabulous blog. Can't wait for the book!

Anonymous said...

It's interesting that yours look so much better than the other blogs. It's just something subtle about the color that makes yours more appetizing.

That said, I can't say blue food is real appealing to me. I would love to make these for some kind of David Lynch dinner, though. Wouldn't that be fun? Thanks for the great tips and recipe.

Loraine said...

they look great... sadly i tried to make them.. although most of it was very fluffy... they sank.. so sad.. I am in CO..so not sure if it is the altitude or something I did wrong. can someone help me?

The James Family said...

Can you use the same color mixture to a box cake mix??

Ola said...

I'm going to prepare these for my sister's wedding party. I hope I can manage! They must be as blue as yours! Keep your fingers crossed! :-)

Anonymous said...

Did this recipe make your mouth turn blue? I have found taht when i make dark colored blue velvet it turns your mouth which is unappetizing

Anonymous said...

I just made these for my daughter who is in the cast of 1776. I made some of the cupcakes red, so I could make the stars red.

Thanks for the recipe!

Anonymous said...

Hi, I just got a kitchaid stand mixer today and wanted to try and make these. I bake from scratch all the time but I’ve never used a stand mixer before. I was def a little slow getting it together. I baked in two batched the first batch was sunk in. I watched the 2nd batch. They raised up beautifully and then one by one fell. :( for the life of me idk what I did wrong.I've made your pink snowball cake and your cherry vanilla layer cake and both turned out awesome. Both were made with a hand mixer

AmyRuth said...

Thank you... for this post and your experimental coloring. :") I work part time in a bakery doing scratch baking, gluten free, vegan, sugar free about anything special that doesn't come out of a freezer if you know what I mean. Its fun creative and every day is different. So... today I'm making these for a customer and last night on Twitter I mentioned them and a local Twitter friend ordered his own. Isn't that so sweet. He is a pharmacist and is sharing with his co-workers. I just loved that. Have a great day!
AmyRuth

PS Thank you!

PohLIng said...

WOW, Yummy!!!! Thank you for sharing thi srecipe.

Anonymous said...

Bobby Vinton, Blue Velvet. Delicious and a beautiful color, too.

Sue Betanzos said...

Hi Heather,
These look and sound fantastic. One question though - what size of eggs? Normally I use large for my recipes. Not xtra large or jumbo - just large. In my cookies it makes all the difference.
Thanks for sharing the recipe!

SprinkleBakes said...

Hi Sue! Large eggs are about 2 oz. I use them in most all my recipes.

Thanks! Hope this helps!

Anonymous said...

I think this would be great to have at the University of Kentucky games. Wow would have been great to have when they played Louisville. Both Blue Velvet and Red Velvet cupcakes. What a wonderful idea. Can't wait to try the blue velvet cupcakes.

Kelli :) said...

Just made these for a baby shower! SO DELISH! :) Thanks for a great recipe!

Kelli :)

Karen said...

Hi Heather, I was so excited to try these cakes but the colour was more turquoise than blue and was very dark, even after adding the flour and buttermilk. The colour did not change much no matter how much violet I added. Is the one tablespoon of blue correct? I converted the US measurements to Australian and am confident all the other ingredients were measured ok. Thank you.

Karen said...

Hi Heather, I tried the cakes again but used one teaspoon of blue and a small touch of violet. The colour was lighter but still turquoise, not blue like your photos. The texture and taste of the cake were very nice. And like some others said, we all had blue mouths after eating them. I'm not sure what I am doing wrong.

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Helen Sigcha said...

These looks to good that I tried making them for my friends baby shower but for some reason while they were baking they fell flat on the pan, what did I do wrong? Please help, I would like to try making them again.

Mary said...

Can you use a different brand of food coloring? I am allergic to nuts and the wilton products have nut allergy warnings. I want to make these for my husband's air force retirement reception.

Heather Baird said...

You can certainly try other brands of food coloring, but I can't guarantee the color results. I have used Americolor before with good results, and even the blue squeeze bottles at the grocery store did well.

Jennifer Hughes said...

I saw this on a 4th of July roundup and just had to pin it. I hope you’ll share your best post of the week on my Friday Flash Blog Linky Party going on ALL weekend at The Jenny Evolution.

Jennifer
thejennyevolution.com

Gillian Schwarz said...

I just wanted you to know that I made these today for the 4th of July and they turned out perfectly! Perfect texture, perfect taste, and best of all, perfect color! Such a rich and beautiful blue! Thank you for posting this recipe!

Gillian Schwarz said...

To continue on my last comment - I was so excited I forgot! My only criticism would be the frosting - I followed that recipe exactly and it was still pretty liquidy and didn't hold its shape very well when I piped it on. I think the next time I make these I'll add more powdered sugar to make it a bit more firm. Other than that these were absolutely perfect and I'm so excited!!!

camille keshwar said...

i made it and boy was it perfect the blue supper doh know if i'll make red one's again my new fav.

southernsugar said...

Thanks for posting this. I tried it today for a baby shower this week, and the color came out perfect. One cake fell apart coming out of the pan, but that's the story of my life.

Stephanie Zaharuk said...

I made these for NYE and they were as delicious and beautiful as expected. Wondering what you recommend to make a nice deep violet/purple velvet? Making a cupcake cake for a little girl's birthday party and purple is the color:) Thanks for any insight, the color on these was perfection!

Tawni Gama said...

I've been wanting to make these for awhile but hadn't gotten around to it. But they ended up being the perfect fit for superbowl! I made a test batch that came out very well but to match the Seahawks colors I did make them quite a bit darker the second time around and I used an electric green in the frosting. They came out so pretty. I wish I could post a picture.

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