Saturday, March 24, 2012

Blue Velvet "It's a Boy!" Cupcakes

These are special cupcakes.

I suppose all cupcakes are pretty special.  These are just a little extra special because they are more than just cupcakes.  They are letting you know that Baked Perfection is expanding it's family by one little boy. That's right folks, Zack and I are having  a baby boy.  He is expected to join our family at the end of August and we can't be more excited.  So far this pregnancy has been really easy and I am hoping it stays that way.  When I told my doctor I never felt sick he said "You were born to breed!"   I am not so sure about that, but am very thankful for a easy pregnancy.

I apologize for my lack of posts recently.  I would like to say it is because of the pregnancy, but in all honestly my day job has taken over all my time and I have barely had a chance to bake.  Things should get better in April and I will get back to regular posts.

Blue Velvet "It's a Boy!" Cupcakes
recipe from Lovin From the Oven

recipe makes 24 cupcakes

1 cup of butter softened
1 1/3 cups sugar
Blue food coloring
3 eggs
2 tsp vanilla extract
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

In a large bowl, cream together butter and sugar.   Once light and fluffy add your blue food coloring.  Start with a small amount and increase to reach your desired shade of blue.  Blend well with butter and sugar. Add in eggs, one at a time, beating well after each addition.  Add in vanilla and beat well.

Combine the flour, baking powder, baking soda and salt in a separate bowl.   Add 1/3 of the dry ingredients to the batter and beat until well combined.  Add in 1/2 of the butter milk, beat until combined, followed by another 1/3 of the dry, then the remaining buttermilk and finally the remaining dry ingredients.    The batter may look a bit lumpy after buttermilk is first added, but beat well and it will combine nicely.

Fill paper lined muffin cups two-thirds full and bake at 350 degrees for approx 20-25 minutes or until a toothpick inserted into the center comes out clean. Watch the cupcakes closely in the last few minutes of baking so that they do not over brown.    Allow to cool for ten minutes before removing from pan, then transfer to a wire rack to finish cooling.

Cream Cheese Frosting

recipe by Baked Perfection

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
4 cups powdered sugar
1 teaspoon pure vanilla extract
pinch of salt

Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth.


  1. The cupcakes didn't rise to fluffiness, they were thick and non cake like... any suggestions on how to make them rise to look like the picture?

    1. Check the dates on your baking powder and baking soda. Might have been outdated.

  2. I made these and they were light and fluffy...a real hit around here! I'm making them again as we speak but a mini version for my son's 4th birthday 😁