Blue(berry) Velvet Cupcakes

I’ve been waiting 2 months to make these and they are worth every minute.  I have a friend who is a big fan of blueberries.  I bought extra berries at the farmers’ market in June so I would have them for his birthday cupcakes.  He’s also a big fan of red velvet cake and of cake that comes in cupcake form.  I decided that there had to be a way to combine blueberries and red velvet cupcakes.  This is what I came up with.  There’s some room for improvement, but they are darned good.

Those of you who know me know how picky I am about my red velvet cake.  Many bakeries put red food coloring in a yellow or white cake and call it red velvet.  Ugh.  Real red velvet cake has a dark and tangy flavor from the cocoa, buttermilk and vinegar that you put in it.  I’ll admit that the cocoa flavor in these isn’t as pronounced as I like.  I’m working my way through a container of regular cocoa so that I can get back to the Special Dark cocoa powder that I prefer.  For these I followed a Paula Deen recipe for red velvet cake, but instead of red food coloring I used the pulp from 3 cups of blueberries.  More tangy deliciousness. 

In order to get some blueberry flavor I had to use about 1/4 cup of blueberry pulp.  Since you only use about 2-3 T of red food coloring I had some extra liquid.  So, I added some extra flower to compensate.  It kind of worked.  The batter was a little thinner than I would have liked, but had the creamy, fluffiness about it that you expect in cake batter.  The cupcakes rose exactly like they’re supposed to and the tops were smooth and beautiful.  Unfortunately as they cooled they contracted more than most cupcakes.  That made the cake a little dense.  More the moist texture of a carrot cake or banana bread than the lightness of a normal red velvet.  But then, what’s wrong with banana bread?  Not much.

These are not easy.  A standard red velvet cake has a lot of steps.  This cake has all of those and you have to deal with the blueberries.  I froze some blueberries when they were in season early in the summer and thawed them for this.  I put them in my food mill to separate the pulp from the skins.  I had to do them in two batches and clean out the food mill in between.  It’s easy work with thawed blueberries. If you use fresh ones your pulp will be thicker, which might be nice, but you’ll have to work harder to work them through the mill.  Of course you could use a food processor, but you’ll end up with some pieces of blueberry skin in your cupcakes.  That’s not a great texture so the food mill is a better way to go.  If you don’t have a food mill, you can absolutely mash the thawed blueberries in a colander or sieve with the back of a spoon.  It just might take a little bit longer.

Now, the frosting.  Oh, the frosting.  God bless Paula Deen’s Grandmother Paul.  This is one of the top five frostings I’ve ever made and it’s wicked easy.  It starts out as a standard cream cheese buttercream:  cream cheese, butter and powdered sugar.  Nothing to it.  And then you whip in some melted marshmallow.  Heavenly.  It’s the lightest frosting I’ve made that still has that distinct cream cheese flavor.  No milk, no vanilla, no liquor.  Lots of yummy goodness.  It doesn’t stand up tall.  It more lays over the top like a blanket.  It does have a beautiful glossy shine. 

These are gorgeous and tangy and blueberry and sweet and wonderful.  Maybe I’m unduly influenced by the lack of desserts in my life lately, but I don’t think that’s it.  I think they’re really that good.  Definitely worth trying again to see if I can lighten the texture a little.  And if not, I’ll eat them anyway!

Good?  Unbelievably good.  And with all the antioxidanxt from the blueberries they’re almost a health food.
Easy? Not really.
Good for company? Most definitely.
Special shopping? Nope.

Blue(berry) Velvet Cupcakes

Ingredients

Cake:
3 C blueberries, thawed
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1/2 C powdered sugar, or more to taste
1 cup melted marshmallows

Directions

Mash blueberries in a food mill or colander to separate the skins. Save the pulp. Discard the skins.

Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans or into 2 lined muffin pans. Bake for 20 to 25 minutes for cake or 15 minutes for cupcakes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend.

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One Response to “Blue(berry) Velvet Cupcakes”

  1. Georgia Says:

    This blue velvet recipie does NOT come out good! It is super moist, and not in a good way! It was not cooking all the way through because too moist! It did not rise, and was super dense.

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