Ingredients

Blue Velvet Cupcakes
• 1 cup butter, softened
• 1-3/4 cup granulated sugar
• 2-1/2 cups cake flour
• 3/4 teaspoon fine sea salt
• 2 whole eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1-1/2 teaspoon vinegar
• 1-1/2 ounce, fluid blue food coloring
• 1-1/2 teaspoons cocoa powder
White Chocolate Ganache
• 6 ounces white baking chocolate, chopped
• 1/2 cup heavy whipping cream
Whipped Cream Cheese Frosting
• 1-1/2 cups heavy whipping cream
• 3/4 cup powdered sugar
• 1 (8 ounce) package cream cheese
• 1 teaspoon vanilla extract

Instructions

Blue Velvet Cupcakes
1. Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners. Set aside.
2. In a small bowl, sift together the cake flour and salt. Set aside.
3. In another small bowl stir together the buttermilk, eggs, vanilla, and baking soda. Stir in the vinegar. Set aside.
4. In another small bowl stir together the cocoa powder and food coloring. Set aside.
5. Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
6. Alternating, add in the flour mixture and butter mixture, starting and ending with the flour mixture. Mix until combined.
7. Add in the cocoa mixture, beating until combined.
8. Pour the batter into the prepared cupcake liners, filling about 2/3 of the way full.
9. Bake for 20 minutes, or until a tooth pick inserted into the center comes out clean.
10. Cool completely.
White Chocolate Ganache
11. Put the chopped chocolate in a heatproof bowl.
12. In a small pot, heat the cream over medium heat until simmering, stirring occasionally.
13. Pour cream over chocolate. Let it sit a few minutes to soften the chocolate. Stir until smooth.
14. Refrigerate for 12 hours, or until thick enough to spoon or pipe into the cupcakes.
15. Using a small knife, cut a cone shape out of each cupcake, about 2/3 of the way down.
16. Using a small spoon or a frosting bag, fill each cupcake with the ganache.
Whipped Cream Cheese Frosting
17. Using an electric mixer fitted with the whisk attachment, whisk the cream on high speed until stiff peaks form.
18. Scrape whipped cream into a small bowl. Set aside.
19. Using an electric mixer fitted with the paddle attachment cream together the powdered sugar, cream cheese and vanilla until smooth, about 4 minutes.
20. Gently fold in 1/3 of the whipped cream to the cream cheese mixture. Gently fold in another 1/3. Fold in the remaining 1/3, mixing gently until combined.
21. Frost and decorate cupcakes as desired.

Notes