Violet Velvet Cupcakes (a recipe)
June 19, 2012
Red Velvet cake is my absolute favourite, ever ever ever. I love the subtle chocolate/vanilla flavouring and cream cheese frosting is so delicious that I have been known to pull the icing off a cupcake and save it until after the cake is eaten. I knew I wanted to make these for Violet's birthday party and I knew it wouldn't be hard to change the colour from red to purple! I still went for a purple velvet recipe though, to find out other experiences with getting the right amount of dye. I actually ended up using gel food colouring instead of normal in the end, and I also decided to colour the icing for maximum impact! Anyway, here is my (slightly) modified version of this recipe:
Violet (purple) Velvet Cupcakes
Makes 24 cupcakes.
-2 1/2 cups plain white flour
-1 1/2 cups sugar
-1 teaspoon baking soda
-1 teaspoon salt
-1 teaspoon cocoa powder
-1 cup vegetable oil
-1 cup buttermilk, room temperature
-2 large eggs, room temperature
-3 globs violet soft gel tint (I used Cake Art brand)
-1 teaspoon white distilled vinegar
-1 teaspoon real vanilla extract
Cream Cheese Frosting Ingredients:
-500g cream cheese, softened (1 pound)
-2 sticks butter, softened
-1 teaspoon vanilla extract
-4 cups sifted icing sugar (confectioners’ sugar)
Pre-heat the oven to 180 degrees celsius (or 350 farenheit). My oven is bad so I heated mine to 200 C. Line 2 (12-cup) cupcake trays with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food colouring, vinegar, and vanilla with a handheld electric mixer, although I did this step with my food processor. 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 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl or food processor (knife blade), beat the cream cheese, butter and vanilla together until smooth. Add the icing gel (or food colouring) in very small amounts until the colour is as desired. Add the sugar and on low-speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Pipe frosting onto cooled cupcakes with a large star fitting.
I adapted this recipe from
These cupcakes were DELICIOUS. I mean that. They were very moist, even though I made the cupcakes the day before the party and the icing on the morning of the party. The icing was incredible, the perfect cream cheese flavour and slightly wetter (though not so much that the piping didn't hold) than most bakery-bought red velvet cupcakes I've eaten. I was very impressed and so were our guests!