Blue Velvet Cupcakes with Pecans
 
Cook time
Total time
 
Adapted from Sprinkle Bakes and Cami Cakes
Author:
Serves: 24
Ingredients
Cake:
  • 1½ cups of sugar
  • 2 sticks of butter (1/2 pound), room temperature
  • 2 eggs, room temperature
  • 2 tsp cocoa powder
  • 1 tbsp royal blue gel food coloring (I used Wilton)
  • 1 small dab of violet gel food color (I used Wilton and the tip of a toothpick for the dab)
  • 2½ cups cake flour, sifted
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp white distilled vinegar
Frosting:
  • 16 ounces cream cheese, room temperature
  • 2 sticks of butter (1/2 pound), room temperature
  • 1 tsp vanilla extract
  • 4 cups confectioners sugar, sifted
  • ¼ cup finely chopped toasted pecans
  • 24 whole pecans, for garnish
Instructions
Cake:
  1. Preheat oven to 350°
  2. Cream together the butter and sugar, until pale and fluffy. Add eggs one at a time, mixing well after each one.
  3. In a small bowl, make a paste out of the food coloring and cocoa powder, mixing well. Then add to the sugar mixture and mix.
  4. Sift together flour and salt, add alternatively with buttermilk, to the creamed mixture. Add about ⅓ of the flour to the creamed mixture, mix well. Then add half the buttermilk to the creamed mixture, mix well. Add another ⅓ of the flour to the creamed mixture, mix well. Add remainder of buttermilk to the creamed mixture, mix well. Finally, add the last ⅓ of the flour to the creamed mixture, mix well.
  5. Add in vanilla to the batter. Then mix baking soda and vinegar in a small bow and then add to the batter and mix.
  6. Place paper liners in 2 - 12 count muffin tins. Fill each cup with batter ⅔ of the way. The batter will be thick. Bake for 22-25 minutes (turn the pans once, halfway through baking), or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely.
Frosting:
  1. Beat together the butter, cream cheese, and vanilla until smooth. Turn speed down to low, and slowly add in the sugar, mix until incorporated. Increase the speed and mix until light and fluffy. Stir in the chopped pecans.
  2. Frost the cupcakes with a butter knife or pastry bag. If using a pastry bag, be sure the pecans are chopped small enough to fit through the piping tip. Garnish with whole pecans.
Recipe by Cooks and Kid at https://cooksandkid.com/blue-velvet-cupcakes-with-pecans/