I had the honor of being in my best friend’s wedding this past weekend. It was a large and wonderful affair and the bride was simply stunning. She was glowing and smiling the whole day through! There is truly no greater feeling that seeing that happiness on a friend’s face and knowing that she is marrying her best friend.
Her fairytale may have started 12 years ago when she first met her husband, but the fun and happiness they will share as a married couple is just beginning.
Since she began planning her wedding over a year ago I have shared her joy when she found her prefect dress and shared her pain when she could not have her dream venue. I groaned with her when the DJ she picked stopped calling her back. There was little I could do to help her avoid all the headaches and hassles of planning this big event.
But then one day she called me exasperated.
She had gone to every bakery in the city, tasted many delicious cakes but could not get one baker to make her a soy-free cake that the groom could eat!! “It’s his wedding day,” she exclaimed “he has to eat cake!” …Well, finally a problem I could actually help with!!
Since the wedding colors were silver and navy I decided to make something that would be unique yet complement her day perfectly, so Blue Velvet Cupcakes it was. I pulled the silver in with fancy wraps and glitter sprinkles. And for the extra personal touch I ordered a custom stamp that matched their wedding symbol (both their initials surrounded by 2 circles) and stamped it on each wrapper.
I may have also shamelessly self-promoted with Champagne Frosting stickers on each wrapper too!!
I like to think that the cupcakes added a nice touch to an already beautiful day. But I was just happy that I could do something for my friends on their special day.
Congratulations to I&F!! I hope happiness, love and lots of cupcakes fill your married days!
Blue Velvet Cupcakes
Yield 24 frosted cupcakes
2 1/2 Cups Flour
1 1/2 Cups Sugar
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Tablespoon Cocoa Powder
1 1/2 Cups Butter, melted
1 cup Buttermilk
1 Tablespoons Blue gel food coloring
1 Teaspoon White Vinegar
1 Tablespoon Vanilla Extract
Preheat the oven to 350 degrees. Line 24 muffin cups with cupcake liners.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In the large mixer bowl gently beat together the butter, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 18 to 22 minutes, turning the pans once, half way through for even cooking. Test the cupcakes with a toothpick, they are done when it comes out clean. Remove from oven and cool completely before frosting.
Fluffy Vanilla Bean Buttercream Frosting
1 ½ Cups softened Butter (I use part salted, part unsalted)
3 Cups Confectioners’ Sugar
2 Vanilla Beans Seeds, scrape out the seeds from the center of 2 vanilla beans
2 Teaspoon Vanilla Extract
1-2 Tablespoons milk
Beat the butter in your electric mixer for 5 minutes on medium speed until smooth. Slowly add in the confectioners sugar, seeds of the Vanilla beans and the Vanilla Extract. (I recommend homemade vanilla extract, especially for frosting, there will be an upcoming post on how to do it, super simple!) Continue slowly mixing until combined. Check consistency with a spoon to decide if you need any milk, if needed add 1 tablespoon at a time. Increase mixer speed back to medium for 5 more minutes until fluffy. Decorate Cupcakes as you desire!