blue food color

Blue velvet is a new take on red velvet, and has all the buttermilk tang and cream cheese frosting goodness as its predecessor.

Blue Velvet Cupcakes

sugar

½ pound 2 sticks butter,

eggs

cocoa powder

Wilton royal blue gel food coloring

dab of Wilton violet gel food coloring

cake flour

salt

buttermilk

vanilla extract

baking soda

vinegar

cream cheese (softened)

butter

confectioners' sugar

Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners.

In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, 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 cupcake papers. Batter will be thick! Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.

Cake:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip. Embellish as desired.

Frosting:

Sugar cookie dough is tinted and swirled into a lollipop shape, then baked with a lollipop inserted into the bottoms.

Lollipop Sugar Cookies

unsalted butter (softened)

300 g granulated sugar

almond extract

350 g all-purpose flour

Red gel food color

Leaf green gel food color

Dark green food color

Lollipop sticks

Preheat oven to 350°F. Line two (or more) baking sheets with parchment paper.

In a large bowl, beat butter and sugar with an electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Divide dough into three equal pieces. Tint each piece a different color with the gel food color (I kneaded it into the dough with my hands, but you could use the mixer on low speed).  The dough should not be sticky, but if it is,then refrigerate it for 15 minutes.

Pinch away a 2-inch piece of each color dough and roll each piece between your palms to make small, fat logs. Stack the logs on top of each other, then roll them into one long 10 to 12-inch rope. The dough will twist and stripe as you roll it.  Coil the rope into a 3-inch round and transfer to a parchment lined baking sheet. Insert a lollipop stick straight through the middle of the cookie, making sure to pass through all the coils without poking the lollipop stick through the top of the cookie.

Repeat with remaining dough. Space cookies at least 2-inches apart on the cookie sheet.

Bake 10 to 12 minutes or until fragrant and puffed. Cool on the pan for 10 minutes; transfer the cookies to a cooling rack and let them cool completely.

Package in cellophane wrappers tied with pretty ribbon.

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Blue Velvet Cupcakes

Lollipop Sugar Cookies

Top 2 blue food color recipes from across the web

The most viewed blue food color recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blue Velvet Cupcakes

Lollipop Sugar Cookies

The most viewed blue food color recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine