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Adams Best Vanilla

Crayola Food Colors

Blue Velvet Cupcakes

Dessert

24 cupcakes

Ingredients

1-1/2 cups sugar
1/2 cup butter, softened
2 eggs
1-1/2 tsp Adams Best® Vanilla Flavor
3 Tbsp unsweetened cocoa powder
1 oz Crayola Blue Food Coloring Crayola Classic Food Colors
2-1/2 cups flour
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 Tbsp vinegar

1/2 cup butter, softened
3-1/2 cups powdered sugar, sifted
1 Tbsp Adams Best® Vanilla Flavor
1/2 tsp salt
5 Tbsp heavy whipping cream

Preparation

For the cupcakes:

Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake liners.
In a medium bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
In a small measuring up, combine the buttermilk and vinegar and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and the butter. Beat on medium speed for 5 minutes, or until light and fluffy.
Add the eggs, one at a time, beating well between each.
Add the vanilla and mix just until combined.
In a small bowl, combine the cocoa powder and Crayola Classic Food Coloring. Stir together to form a paste. Add to the bowl of the mixer and beat until combined.
Add the flour mixture and buttermilk mixture alternatively, beginning and ending with the flour. Mix just until combined.
Fill each cupcake liner ¾ of the way full and bake in the preheated oven for 22-27 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Remove from the oven and allow to cool completely before topping with frosting.

For the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 4 minutes, or until light and fluffy.
Add the powdered sugar, vanilla and salt. Beat on medium speed for 4 minutes or until light and fluffy.
Add the heavy cream and beat until light and fluffy, about 2 minutes.