One of my goals of the New Year was to get off the couch and get a life. Ha! With that said… I may have over done myself just a little bit. My blogs 4th Anniversary came and went and I was so consumed with my new life and responsibilities, that it took me over a week to bake, frost, take pictures of and blog the cupcakes that I had planned to celebrate my Blogerversary! ACK!
Better late than never, right?
Now that I’ve finally had a moment to breathe and blog… let me tell you about these cupcakes. The original idea for these came from the liners. I took a trip to the IKEA in Regensburg to get a new coffee table for my living room. My little man has started moving around way too much for that little table we had, so a bigger one was in order! While we were there, I spotted these new liners for their one of a kind cupcake pans. If you haven’t seen them before they make a really tall, skinny cupcake and a big muffin top! I love them for special occasions and novelty cupcakes. Unfortunately, they don’t have much of a selection in the liner department. I used this pan a few years ago to make Red Velvet Cupcakes and now again with these blueberry cupcakes. The blue and purple in the liners are really what inspired the flavors of this cupcake!
My husband decided a white velvet cake would be best but I wanted to incorporate blueberry in some way. So, I came up with a white velvet cake filled with blueberry compote and then top it all off with blueberry frosting! YUM! They turned out super delish and the blueberry compote is TO DIE FOR!
But seriously… can you believe it’s been FOUR YEARS of blogging at JavaCupcake! It’s been an AMAZING journey so for that’s brought me so much joy! I can’t believe the connections it has made me both professionally and personally. THANK YOU to everyone who has been so committed to reading my blog and who has stuck by me for four years! My readers are really truly amazing!!
Here’s to another great year of blogging!!
White Velvet Cupcakes
- 3 egg whites
- 1/4 cup milk
- 1 tsp vanilla
- 2 1/3 cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 9 Tbsp unsalted butter, room temperature & cubed
- 1/2 cup milk
- 1 tsp vinegar
- Use THIS RECIPE
- Before the compote cools, put it through a strainer. You just want some of the juice to come through, you don't need to strain it all. The goal is have a thick, juicy compote for filling and syrup for the frosting. You only need to do this step if using the compote for this recipe.
- 1/2 cup unsalted butter, room temperature
- 1/4 cup shortening
- 1lb powdered sugar
- 3 Tbsp blueberry syrup from the compote
- 1 Tbsp heavy cream
- 1/8 tsp salt
- Wilton food dye gel in purple (optional)
- Purple and blue sugar sprinkles
- Fresh blueberries for garnish
White Velvet Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a small bowl, whisk together the egg whites, vanilla and 1/4 cup milk.
- In the bowl of a stand mixer, sift together the flour, baking powder and salt. Stir in the sugar.
- Add the cubed butter and 1/2 cup milk and mix on medium speed for 1 minute.
- Add the egg mixture in 4 parts and mix on medium-low after each addition until just incorporated.
- Fold in the vinegar making sure to scrape the sides of the bowl. DO NOT OVER MIX. The batter should still have a few small clumps of butter in it.
- Fill cupcake liners 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack to cool completely.
- Core out the center of each cupcake and fill with blueberry compote.
- Cream together the butter and shortening.
- Beat in the powdered sugar until smooth.
- Add the blueberry syrup, heavy cream and salt and mix until combined.
- Scrape the sides of the bowl and mix frosting on high until light and fluffy.
- OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
- Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish
My husband recently graduated from the NCO Academy here in Germany. For us, that’s a big deal. It was his first big school since Basic Training that included a formal graduation ceremony. So… this totally meant I had to throw a party to celebrate! I decided to host a big BBQ and provide a hot dog bar and desserts. Dessert in my world = CUPCAKES! Continue Reading “Red White and Blue Velvet Cupcakes”
This is going to be a short post… I just wanted to quickly share with you the biggest, most elaborate display I have made for an order! My husband’s boss ordered cupcakes from me for their daughters 7th birthday party and they are HUGE Green Bay Packers fans and wanted everything to be Packers themed! Continue Reading “White Velvet Vanilla Bean Cupcakes for a Green Bay Packers Party!”
It’s Halloween… so yeah, I’m making Black Velvet cupcakes. Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier! This Black Velvet Cupcakes Pumpkin Tutorial will make your next Halloween party super sweet!
Pumpkin Frosting Tutorial
Large round tip + piping bag
Green decorating icing (small tube you can get in the baking isle at the grocery store)
Orange frosting (I used cream cheese frosting above and tinted it orange with food coloring)
- Attach the large round tip to your pastry bag and fill with orange frosting.
- Pipe a tall/wide mound of frosting onto your cupcake.
- Break a pretzel stick in half and place in the top of the frosting until about 2/3 cm is showing.
- With the green decorators icing, pipe on the vine in a curly q pattern.
Black Velvet Cupcakes
- 4 Tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 2 1/2 Tablespoons unsweetened cocoa powder
- 3 Tablespoons black food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
Cinnamon Cream Cheese Frosting
- adapted from Hummingbird Bakery Cookbook
- 2 1/3 cups powdered sugar, sifted
- 3 Tablespoons butter, room temperature
- 4 ounces cream cheese, cold
- scant 1/4 teaspoon ground cinnamon
- 1/4 teaspoon of vanilla extract
Black Velvet Cupcakes
- In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
- In a separate bowl mix together cocoa, vanilla and black food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
- Spoon batter into a paper lined cupcake baking pan and bake for 20-25 minutes at 350 F degrees or until a skewer inserted into the center cupcake comes out clean.
- Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
- Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
- Add the cream cheese all at once and beat on medium to medium-high until incorporated.
- Add the vanilla and mix until incorporated.
- Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
- Do not over-beat as the frosting can quickly become runny.
Red Velvet… I have been scared to attempt you. So scared. Your flavor, texture and color are so unique… when you’re done wrong… everyone knows. But, I can proudly say that as of today, Red Velvet… I HAVE MASTERED YOU and YOU SCARE ME NO MORE! Continue Reading “Red Velvet Cupcakes”
This past weekend was my nieces 12th birthday party and she requested my White Velvet Raspberry cupcakes for her party. The first time I made these for a client, they were all pink and super cute! But I knew my niece wasn’t exactly a pink girl… she is more into turquoise and lime green and those kinds of colors. So, I went on a hunt to make these cupcakes match her personality!
I started looking on Etsy to find some liners which would match perfectly for my niece and found turquoise with green polka dot liners. I mean really, it’s like they were made just for her! So super cute!! I ordered them and they arrived the morning I was baking the cupcakes. Well….. unfortunately, the company I ordered them from sent me the wrong liners.
<-the ones I wanted
Apparently, she had two liners with the same name and sent me the other ones. Needless to say, I wasn’t very happy and I didn’t have time to search out a local store potentially an hour away just for new liners. So, I made do with these and wrote an email to the company I bought them from. (Who didn’t really offer much help other than a discount on a future order. It’s not like these things are that expensive, so a discount?? lol no, I’m good. Thanks)
After I got over that little fiasco, it was time to make the cupcakes and they turned out amazing! Made a special pedestal for my niece to hold one perfect cupcake just for her and she was thrilled with it. I told her that she’ll be able to put the pedestal on her dresser next to her jewelry box and keep her special rings and necklaces and such on them.
I also created several pedestals with some fun things I found at thrift stores. A couple of them even matched the cupcakes perfectly!
And finally…. the birthday girl with her cupcake and pedestal!
Emily was so happy with these cupcakes and loved everything about them! Everyone at the party gave me rave reviews and some even said they were the best cupcakes they’ve ever tasted! YAY me!!! I got two referrals and hopefully they’ll turn into orders! 🙂