Red, White and Blue Velvet Cupcakes
Time to celebrate the 4th of July in true Tiny Kitchen foodie fashion, with Red, White and Blue Velvet Cupcakes.
Servings: 12 cupcakes
Calories: 233kcal
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 1 box White Cake Mix
- 1/3 cup Vegetable Oil https://amzn.to/2ILFZb1
- 1 1/4 cup Buttermilk
- 4 Egg Whites https://amzn.to/2Nl2RRT
- 4 teaspoons Cocoa Powder https://amzn.to/2u16gMW
- Royal Blue Paste Food Coloring
- 1 toothpick Violet Paste Food Coloring
- Red Paste Food Coloring
YOU'LL ALSO NEED:
- Cupcake Pan
- Foil/White Baking Cups
- Mixing Bowls (Large, Medium)
- Glass Measuring Cup (3)
- Toothpicks https://amzn.to/2tPu735
- Silicone Spatula https://amzn.to/2u76nH5
- Cooling Rack https://amzn.to/2KslYvM
Instructions
Make the Cupcakes
- In a large Mixing Bowl, combine Cake Mix, Oil, Buttermilk and Egg Whites.
- Mix with Hand Mixer for about 2 minutes.
- Transfer about a cup of the batter to a small glass Measuring cup or any container with a spout. Set aside.
- Transfer half of the remaining batter (about a cup) to a medium Mixing Bowl.
- Add half of the unsweetened Cocoa Powder to each of the Mixing Bowls (Note: Do NOT add it to the batter in the Measuring Cup as we want to keep that white.)
- To make the Red Velvet, add about a small amount of Red Food coloring to one bowl. Mix with Hand Mixer until Cocoa and Red coloring is combined. Add more Red coloring if needed.
- To make the Blue Velvet, add about the same about of Royal Blue Food coloring to the other bowl. Then add one toothpick of Violet Food coloring. Mix with Hand Mixer until Cocoa and coloring is combined. Add more Royal Blue if needed.
- Line Cupcake Pan with White Cupcake Liners.
- Starting with the Red Batter, pour batter about a quarter of the way up the liner. Tap to settle the batter a touch. (Note: You can also start with the Blue Batter)
- Then pour the white batter on top of the colored layer. Tap pan lightly to settle.
- Finishing topping the cupcakes with the Blue Batter (or Red if you used the Blue in Step 9). Tap pan lightly to settle.
- Bake at 350°F for about 15-20 minutes or until a toothpick comes out clean. LET COOL COMPLETELY.
Frost the Cupcakes
- Place Buttercream Frosting in a Pastry Bag with a Star Tip.
- Starting about 1/4 of the way from the perimeter of the cupcake (Note: you want to see some of the cupcake), begin piping the frosting around the cupcake, moving slowly towards the center.
- Top with fresh Blueberries, Raspberries or Strawberries. (Note: if using Strawberries, they will slowly release some water when they are placed in the frosting, so wait until you’re ready to serve them or just use Raspberries).
Nutrition
Calories: 233kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 81mg | Sugar: 19g | Vitamin A: 40IU | Calcium: 123mg | Iron: 0.9mg