Blueberry Velvet

I was inspired by the Blue Velvet cake I had from Milk Cafe & Ice Creamery the last time I was in LA. With blueberries in seasons, I whipped up a batch of cupcakes almost like it.

Cupcake batter can be like a work of art, especially when food coloring is involved! I tried to use as minimal amount as possible because what goes in must come out, and it won't be as pretty as before.

I love blueberries. They are great snacks filled with anti-oxidants and vitamin C. I kind of over added blueberries in the cupcakes though. The texture of the cupcakes differ depends on how much you add. If you want mushy blueberries in every bite, then add more! If you want more cake, then add less.

Whipped up enough for my relatives who came over to visit.

Bluish green inside since I didn't add too much food coloring. It is still a blue velvet though!

Moist and sweet, but not overly sweet.

Blueberry Velvet  [ make 12 cupcakes ]

Ingredients:
For the Cupcakes:
1 1/4 cups all purpose flour
1/2 cup + 2 tablespoon sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 large eggs
1 tablespoon blue food coloring (I added only 1/2 to minimize the artificial-ness but for full color, add 2)
1/2 tsp white distilled vinegar
1/2 tsp vanilla extract
1/2 cup fresh blueberries
1/2 tablespoon sugar (for blueberries)

For the Cream Cheese Frosting:
8oz cream cheese, room temp
1/2 cup butter, room temp
1/2 tsp vanilla extract
1 1/2 cups confctioners' sugar, sifted (add another 1/2 cup if you want thicker frosting)

 Direction:
Cupcakes:
1. Preheat oven to 350 degree F and line cupcake pans with cupcake cups.
2. Take the 1/2 tablespoon and coat it around the fresh blueberries. (Make sure blueberries are dried after washed) Set aside.
3. In a bowl, sift the flour, sugar, baking soda, salt and cocoa powder together.
4. In another bowl, use an electrical mixer to beat the eggs, buttermilk, oil, food coloring, vinegar and vanilla extract together.
5. Slowly add the dry ingredient into the wet ones, while continue mixing with mixer. Mix until smooth.
6. With a spatula, gently mix in the blueberries.
7. Filled each cupcake cup about 2/3 of the way.
8. Bake in oven for about 20 minutes or until toothpick comes out clean.
9. Remove cupcakes from oven, and let it cool completely before frosting.

Cream Cheese Frosting:
1. In a large mixing bowl, beat together cream cheese, butter and vanilla extract until smooth.
2. At a low speed, slowly add in sugar while mixing until everything is combined smoothly.
3. Increase mixer speed to high and beat frosting until fluffy.
4. Frost cupcakes.

Enjoy!