Bleu Velvet: A Recipe for a Colorful Cupcake

From cold weather to seasonal lattes to family visits, there’s no doubt that the holidays are just around the corner. With Thanksgiving tomorrow, many of us will descend upon our kitchens (for some of us, for the first time in a while) to whip up our best recipes to impress family, friends, and those who share the table with us. Here at Bleu, Account Coordinator and expert baker, Jonathan Ng,  created a “Bleu cupcake” to get us all in the cooking spirit and wish us well, as we make our way to our Thanksgiving feasts. It’s been said that cooking is an art and baking is a science and if that’s true, Jonathan has a PhD in deliciousness. Fluffy, light, and sweet these cupcakes are honestly some of the best I’ve ever had.  Lucky for us, Jonathan shared his recipe in case anyone is in dire need of a tasty dessert to bake. Bleu Velvet Cupcakes Ingredients for Batter
  • 1½ cups vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 tablespoon cocoa powder
  • ½ to 1 tablespoon royal blue gel food coloring
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar
  • ½ teaspoon baking soda
  • 1 small dab of black or violet gel food coloring (dip a toothpick in the container and use that much)
For the Cream Cheese Frosting
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
Instructions Preheat the oven to 350°F. Prepare cupcake pans with paper liners. In a mixing bowl, cream the butter and sugar; mix until fluffy. Add the eggs 1 at a time, mixing well after each addition. In a small bowl, mix the cocoa powder and blue food coloring together to form a paste. Add to the oil-sugar mixture and beat to combine. Combine the flour and salt. Add to the blue mixture alternately with the buttermilk in 3 batches, beginning and ending with the flourAdd the vanilla extract. Mix. Combine the vinegar and baking soda in a small bowl. Add to the batter. The mixture will bubble and foam. Mix well. Dip a toothpick in the violet gel coloring, add it to the batter, and mix again until a uniform color has developed. Pour the batter into the cupcake liners, filling each cup halfway. The batter will be very thick. Bake for 12 to 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool before frosting. Beat the cream cheese, butter, and vanilla together in a large mixing bowl until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until fluffy. Frost and enjoy! IMG_6050GWedit IMG_6045GWedit DSC_0205GWedit DSC_0186GWedit IMG_6055GWedit

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