The “Blues” Cupcakes

 

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Cupcakes, cupcakes and more cupcakes!

I had an order last week of 60 chocolate cupcakes with blue buttercream for a 50th birthday. These were so easy to make, yet super fun! You gotta love a simple, delicious cupcake.

There are some exciting posts coming up. I have two Valentine’s Day orders this weekend… one being cookies, and the other being cupcakes. I also have a Valentine’s Day themed cake which I am super thrilled to make, so look forward to that!

Next week, I’ve got a two-tiered ombre rose cake, and the week after I’ve got a fondant cake order along with 75 buttercream themed cupcakes. Whew!

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Chocolate Cupcakes

Ingredients:

  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temperature

Directions:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
  4. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

Vanilla Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.

 

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5 Comments

  1. maya
    February 8, 2016 / 6:34 pm

    great photography!

  2. February 8, 2016 / 8:00 pm

    Great recipe!! They came out lovely!! Your a busy little baker with your orders!! 🙂

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