My girls live and breathe Disney’s Frozen. My oldest believes that she is Elsa, my youngest — well, she is infatuated with Kristoff. (No really, she is!) And the soundtrack, well I am pretty sure I have listened to it every time I have been in the car since Christmas.
Her birthday is in March, but K is already planning a Frozen birthday party. That’s a long way away, but in the mean time I thought it would be fun to make some Frozen-inspired cupcakes. And what’s the perfect Frozen cupcake? Why blue velvet of course!
- 2 ½ cups cake flour
- 1 ½ cups sugar
- 1tbsp. unsweetened cocoa powder
- 1 tbsp. baking soda
- 1 tsp. salt
- 2 eggs, at room temperature
- 1 ¼ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 1 tbsp. dark blue food coloring
- 1 tiny dab violet gel food coloring
- 1 tsp. vanilla extract
- 1 tsp. white vinegar
Buttercream Frosting Ingredients
- 2 ½ sticks unsalted butter, at room temperature
- 2 ½ cups confectioners sugar (10 oz)
- ¼ tsp. salt
- 1 tbsp. vanilla extract
- 2 tbsp. heavy cream
Tip – The recipe calls for a dab of violet gel food coloring, which I used. It looks pretty, but it is darker than I anticipated. Next time I make Frozen cupcakes, I will forgo the violet.
Blue Velvet Cupcakes
Preheat the oven to 350 degrees. Insert cupcake liners or spray cupcake pan with non-stick spray.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda and salt. In a large bowl, combine the eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Whisk vigorously until well combined and smooth. Add the dry ingredients to the wet and whisk until smooth, about 1-2 minutes.
Divide the batter evenly in the cupcake tray, filling each hole about ¾ fill. Bake for 17-19 minutes, or until the tops spring back when lightly pressed with your fingertip and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes. Remove them from the pans to cool completely.
In a large bowl, beat the butter with an electric mixer for about 20 seconds. Add the confectioners sugar and salt and beat at medium-low to incorporate the sugar. Increase the speed the medium and beat until filly combined, about 30 seconds, scrapping down the sides of the bowl as necessary.
Add the vanilla and heavy cream and beat on medium speed until combined. Increase the speed to medium-height and beat for about 4 minutes, or until the mixture is very light and fluffy. You may need to scrape the sides of the bowl as necessary.
Frost the cupcakes once they are completely cool.
The Clean Up
When I bake, I make a crazy mess. I mean seriously. Should it really take this many dishes to make cupcakes? Really?
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To enter fill out the Rafflecopter form below. Giveaway ends June 30.
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.