Blueberry Red Velvet Cupcakes

A twist to the regular Red Velvet Cupcakes, here are some Blueberry Red Velvets that I did in the form of a cupcake bouquet for my MIL-to-be for Mother's Day. A pretty twist to the regular classic that's fun to present to any one that you love. 

This recipe will take you about 1h 15 minutes to 1 h 30 minutes to prepare and I'm rating it a 2 out of 5 for difficulty level. If you're doing it into a bouquet like the one I have in this picture, it should take you about 1 hour 30 minutes with a difficulty level of 4 out of 5. 

This tutorial will show you how to assemble the cupcake bouquet.

Without cupcake bouquet assembly:

With cupcake bouquet assembly:

Blueberry Red Velvet Cupcake Recipe

This recipe yields around 12 cupcakes

CUPCAKE

165g plain flour

1/4 tsp baking powder

1/2 tsp salt

1 tsp baking soda

3 tbsp cocoa powder

55g unsalted butter

145g castor sugar

2 eggs (55 - 60g eggs)

3/4 cup buttermilk

2 tsp white vinegar

1 tbsp vanilla bean paste

1 tbsp Wilton gel RED food coloring

1/2 tbsp Wilton gel PINK food colouring

CREAM CHEESE FROSTING

250g cream cheese

110g unsalted butter

165g icing sugar

1 tbsp vanilla bean paste

2 tbsp blueberry filling

Some blueberries (optional)

**THIS RECIPE CAN BE DONE WITH A HAND WHISK OR A MACHINE WHISK

CUPCAKE

Preheat oven to 175 degree Celsius. Have the flour, baking powder, baking soda, cocoa powder and salt in a bowl. Stir to combine.

Allow butter to 'warm' up to almost room temperature (I usually cube my chilled butter and let it thaw for 10 minutes in room temperature) and add the castor sugar. Using a sturdy spatula, hand whisk the mixture. It should be relatively easy to whisk it, just that you need a little determination and strength. 

You will get a well-mixed mixture like this. 

Add in one egg and mix well.

Add in another egg and mix well.

This is the buttermilk I used.

Add in the buttermilk, white vinegar and vanilla bean paste. Try using vanilla bean paste rather than vanilla essence/extract as it tastes so much better. The other two are just so artificial. 

Add in the red and pink food colouring and mix well.

You should get a vibrant mixture like this! 

Add in 1/2 of the flour mixture and mix well.

Add in the other half and mix well. You may wish to switch to a hand whisk to have better control of the mixture. Else, a spatula works too!

You should get a thick batter like this. I don't like the messiness of scooping batter into cupcake cups so I scooped my batter into a piping bag and piped my batter into the cups.

Line cupcake/muffin tray with liners and fill the cupcake cups about 2/3 full. You should get around 10 - 12 cups. Bake for 20 - 25 minutes till it's fully cooked or till a toothpick inserted into the middle of a cupcake comes out clean. I usually test one cupcake from each row to be sure. Place on wire rack to allow it to cool completely. 

CREAM CHEESE FROSTING

Have the cream cheese come close to room temperature in a mixing bowl for about 10 minutes. You may cube it to allow it to 'thaw' faster. Using a spatula/hand whisk (I prefer a spatula), whisk it vigorously by hand to cream it. 

Add cubed butter of room temperature (cube and thaw in room temperature for 10 mins) into cream cheese and whisk vigorously.

Add in icing sugar and vanilla bean paste. The specks you see in the cream cheese frosting is the vanilla bean paste. It may look 'unclean' but it sure will taste better! Mix well!

You should get something like this. Add in 2 tbsp of blueberry filling and mix well. Have the blueberry cheese cheese filled into a piping bag fitted with Wilton 1M piping tip. Pipe the blueberry topping onto the cupcake. 

Here's a video tutorial that will help you better visualise how to pipe the rose.

You may choose to dot the end of the rose with a blueberry like I did.

This tutorial will show you how to assemble the cupcake bouquet.

NOTE

1) You may prepare the cupcakes the night before and leave in covered with a food cover in a cool dry place. 

3) As the cupcakes consist of cream cheese, I would HIGHLY recommend that you keep them chilled until you are ready to serve them. 

So here you have it.. 

A lovely Blueberry Red Velvet Cupcake Bouquet made using Blueberry Red Velvet Cupcakes. Have fun baking them!

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: