Purple Velvet Cupcakes Recipes

PURPLE VELVET CUPCAKES

Steps:

• For the cake begin by heating your oven to 325 degrees F. Prepare your cupcake pans by lining them with cupcake liners; then set aside.
• In a large bowl combine the ingredients for the cake. With the mixer on low speed, beat for about 30 seconds; then on medium speed, beat for an additional two minutes.
• Fill each cupcake liner about 3/4 of the way full. Bake 18 to 23 minutes or until a toothpick inserted near the center comes out clean. Cool about 10 minutes; then remove the cupcakes from the pan and allow them to cool completely.
• In the meantime, whip up the frosting. With an electric mixer, fitted with the whisk attachment; beat the butter, cream cheese, and salt until smooth. Add 2 cups of the powdered sugar - one cup at a time, beating after each addition. Add vanilla and about 1 tablespoon of heavy cream and continue beating. Then, add the remaining 2 cups of powdered sugar, one at a time. Scrap down the sides of the bowl when necessary. Add an additional 1-2 tablespoons of heavy cream until desired consistency is achieved. Add a drop of violet food coloring and beat until the color is uniform.
• Ice the cooled cupcakes with a spatula or a piping bag for a more finished look.

PURPLE VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line a regular muffin tin with cupcake liners.
• In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg and mix well. Mix in the vanilla extract. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture.
• In a small bowl, mix the purple food coloring and cocoa powder until a paste forms. Add this to the batter and mix well. In another small bowl, mix together the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until well combined in batter.
• Divide the batter evenly into the prepared liners, filling about ⅔ full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from pan and let cool completely on wire racks.
• In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Add the powdered sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. Frost cupcakes with frosting and decorate with sprinkles.