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For the Blue Velvet Cupcakes:

  • 2 cups (250g) All Purpose Flour
  • 1 cup (200g) White Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Tbsp Cocoa Powder (unsweetened)
  • 1 cup (240ml) Vegan Homemade Buttermilk
  • 2 tsp Vanilla Extract
  • 1/3 cup (80ml) Olive Oil (or other vegetable oil)
  • 1 Tbsp White Vinegar (or apple cider vinegar)
  • 2 Tbsp (28ml Bottle) Blue Food Coloring
  • For the Blue Velvet Frosting:
  • 3 cups (375g) Powdered Sugar (Icing Sugar)
  • 1/3 cup (75g) Vegan Butter
  • 1 Tbsp Soy Milk (or other non-dairy milk)
  • 1 tsp Vanilla Extract
  • 1 Tbsp Cocoa Powder
  • 1 Tbsp Blue Food Coloring


  1. Preheat the oven to 350°F (180°C).
  2. Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and cocoa powder and mix.
  3. Prepare your buttermilk by squeezing half a lemon into a measuring jug and then adding soy milk (or other non-dairy milk) up to the 1 cup line. Allow to sit for a minute to curdle.
  4. Add the curdled buttermilk, vanilla, olive oil (or other vegetable oil), white vinegar and blue food coloring.
  5. Use a hand whisk to remove the lumps but don’t over-mix.
  6. Line a cupcake tray with cupcake liners and divide the batter evenly between them.
  7. Place into the oven to bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  8. Transfer the cupcakes to a cooling rack and allow to cool completely before frosting.
  9. Prepare your frosting by adding all the ingredients to a mixing bowl for an electric mixer and starting off at slow speed, gradually increase the speed until the frosting is thick and smooth.
  10. If your frosting is too thin, add more powdered sugar. If it is too thick, add a tiny bit of soy milk at a time and mix until you get the right consistency. The consistency should be very thick to allow for piping on the frosting.
  11. If you want to use some sanding sugar to decorate, add a couple of drops of blue food coloring to about 1/4 cup of white sugar in a jar. Close the lid of the jar and shake the jar vigorously so that the blue dye distributes evenly resulting in perfectly even blue sanding sugar.
  12. Sprinkle on top of the frosted cupcakes.

*Nutritional information is for 1 cupcake of 12 including a very generous amount of frosting.

*Recipe adapted from my Red Velvet Cupcakes.

Serving Size: 1 Cupcake (of 12)
Calories: 355
Sugar: 47.9g
Sodium: 255mg
Fat: 9.6g
Saturated Fat: 1.5g
Carbohydrates: 65.3g
Fiber: 1g
Protein: 2.9g

Source: https://lovingitvegan.com/blue-velvet-cupcakes/

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MIDNIGHT BLUE VELVET CUPCAKES Rating: 4.5 Diposkan Oleh: First House