Red Velvet, Blueberry, and White
I went to ironcupcake Chicago on July 12th, the first time I had attended the event. I didn't know what to expect, but it was so much fun. There were 4 competitors, and about 25 people overall. The theme was Berry Patriotic. Each taster and competitor got to vote on taste and appearance of each entry, Even better, my cupcake Red Velvet, Blueberry, and White won Best Tasting Cupcake .My cupcake was Red Velvet cake with organic blueberry fruit spread frosted with Vanilla Cream cheese frosting with red sugar and a blueberry, Yum!!! I will definitely go again!! I met Tracy from sugarbeez.com, who was running the event.
Red Velvet, Blueberry and White
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 1/2 cups buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring, or 1 oz.
- 1 teaspoon white distilled vinegar
- 1 teaspoon Vanilla extract
- I jar organic blueberry fruit spread
DIRECTIONS
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before filling and frosting.
I used Stef's method from cupcakeproject.com to fill the cupcake.
Once the cupcake is cool, use a paring knife to cut a pyramid into the top of the cupcake, about the size of a quarter, and remove the small pyramid. Fill cupcake with the blueberry fruit spread. Replace the top on the cupcake and gently press down. No one will know that the top has been removed, when the cupcake is iced.
I modified Stef's Lime Cream Cheese Frosting Recipe from cupcakeproject.com to make the Vanilla Cream cheese frosting.
Vanilla Cream Cheese frosting
1 8 oz. pkg. of cream cheese (room temp)
1/4 C butter (room temp)
4 C powdered sugar, sifted
1 t vanilla extract
1. Mix the cream cheese and butter.
2. Add the powdered sugar and vanilla extract.
3. Beat mixture until desired consistency.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before filling and frosting.
I used Stef's method from cupcakeproject.com to fill the cupcake.
Once the cupcake is cool, use a paring knife to cut a pyramid into the top of the cupcake, about the size of a quarter, and remove the small pyramid. Fill cupcake with the blueberry fruit spread. Replace the top on the cupcake and gently press down. No one will know that the top has been removed, when the cupcake is iced.
I modified Stef's Lime Cream Cheese Frosting Recipe from cupcakeproject.com to make the Vanilla Cream cheese frosting.
Vanilla Cream Cheese frosting
1 8 oz. pkg. of cream cheese (room temp)
1/4 C butter (room temp)
4 C powdered sugar, sifted
1 t vanilla extract
1. Mix the cream cheese and butter.
2. Add the powdered sugar and vanilla extract.
3. Beat mixture until desired consistency.
Congrats!! Sounds great!
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