Blue velvet cupcakes were one of the first recipes we tried when we first started baking these mini sweet delights. The moist centre, sweet blueberry flavour. Not as rich as chocolate or vanilla cupcakes. The natural fruit sugars sweeten the cupcake perfectly. We got our original blue velvet inspiration from the totally awesome Catty Life. She rocks! The Blue Velvet cupcake was an easy choice for a base cupcake recipe to sell at our Carousel market. We of course wanted a cocktail theme so we went for a Kir Royale which with some champagne and cassis flavours really worked well with the fresh blueberries.
There are a few Kir royale recipes out there - but most seem to put champagne in the cake - we chose to put creme de cassis in with the blueberry batter and as with the cocktail topped it off with sweet champagne frosting.
Kir Royale Cupcake Recipe (Adapted from Catty Life's Blue Velvet cupcakes with a twist: blueberry cassis batter and champagne cream cheese frosting!)
60grams unsalted butter
150grams caster sugar
100 grams fresh blueberries, blended
extra blueberries for cupcakes and decoration
10mL blue food colouring
30ml Creme de cassis
1/2 teaspoon vanilla extract
100mL buttermilk or natural yoghurt
150grams plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoon white wine vinegar
Cream Cheese Champagne Frosting:
350grams icing sugar, sifted
50grams unsalted butter (at room temperature)
125grams cream cheese, cold
5 ml vanilla
50ml champagne / prosecco
Prepare a 24-hole mini muffin tray, lined with cupcake cases.
Preheat oven to 170°C/325°F (Gas 3).
Put the butter and sugar in a bowl and beat on a medium speed with an electric whisk until light and fluffy and well mixed.
Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
In a separate bowl, mix together blended blueberries, blue food colouring, vanilla extract and creme de cassis.
Add to the butter mixture and mix thoroughly until everything is combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Turn the mixer down to a slow speed and add half the buttermilk (or natural yoghurt). Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added.
Turn the mixer up to high speed and beat until you have a smooth even mixture.
Turn the mixer down to low speed and add salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
Spoon the mixture into the cases until 2/3 full. Drop in 2 blueberries per cupcake and bake in the preheated oven for 12 minutes for mini cupcake, 20 minutes for normal cupcakes.
A skewer inserted in the centre should come out clean. Leave the cupcakes to slightly cool in the tray before removing to wire cooling rack to cool completely.
When cupcakes are cooling make your champagne frosting.
Cream cheese champagne frosting:
Beat the icing sugar and butter together with an electric mixer. Add champagne and beat in the cream cheese until it is well mixed (2-3 minutes) .
Some happy velveteers at our brunch club: