I have always loved red velvet cupcake, and while I was watching Cupcake Wars, someone made Blue Velvet, and I think that is awesome! I did not make blue velvet this time, I did make pink velvet, it was a color scheme thing! The red velvet cake recipe is not one I would use for a traditional red velvet cake, but all the components of this cupcake work really well together.
Any Color Velvet Cupcakes:
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 tablespoons Dutch-processed cocoa powder
- 1 tablespoon of pink food color or few drops of red food color
- Pre-heat the oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
- Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed.
- Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed. Scrape down the bowl thoroughly, as needed.
- Add the food coloring in a steady stream until desired shade is achieved; it should appear light pink. Beat for another 3 minutes. Scrape the bowl one last time and mix for 30 seconds by hand.
- With ice cream scooper, fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes. Immediately remove the cupcakes from their pan and place on a cooling rack.
- 2 quarts fresh blackberries
- 1/2 cup water
- 4 tablespoons all-purpose flour
- 1 cup sugar
- 3 eggs
- 2 egg yolks
- 4 tablespoons unsalted butter
- Bring the blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes.
- Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries. Discard the pulp and reserve the juice.
- Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens.
- When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter. Cover tightly and place in the refrigerator until fully chilled.
Blackberry Citrus Cream Cheese Frosting:
- 1 pound cream cheese
- 6 tablespoons unsalted butter
- 2 tablespoons reserved blackberry juice, from curd filling
- 1 lemon, zested and juiced
- 1/2 orange, zested and juiced
- 5 cups confectioners’ sugar, sifted
- 24 whole fresh blackberries, for garnish
- Beat the cream cheese and butter together in the bowl of an electric stand mixer until pale and creamy (about 3 minutes).
- Add the blackberry juice, orange and lemon juice and lemon and orange zests, continue to beat until the color is even.
- Reduce the speed to low and slowly begin adding the confectioners’ sugar. Keep adding until the frosting has a medium-stiff consistency.
- Beat on high speed for a further 2 minutes, scraping down the bowl as needed.
Assemble the cupcakes:
- Remove the center of each cupcake using anything with a 1 inch diameter, I use a thermometer cover, thrifty I know, but you can use an apple corer.
- Fill the center with the blackberry curd until it is level with the top of the cake.
- Pipe the frosting on top using a desired pastry tip.
- Garnish with a whole fresh blackberry, if desired.