Blue Velvet Valentine Cupcakes

I recently received this image in an email with the subject line "Dare to be different."



It inspired me to try something different for Valentine's this year-- something different from all the shades of red and pink (which I still love, and will post about later).  Red velvet treats are very popular around Valentine's Day, but I wanted to try something new (and blue!).  I borrowed Heather's, from Sprinkle Bakes Blog, secret for creating the perfect shade of blue.  Crowning the piped cream cheese frosting with molded hearts sends the message "I love you" like a true blue Valentine!

 
 I love the part of a recipe that says "set aside."  After completing something, you set it aside to move on to the next step... it gives me the same satisfaction as checking off something on my to-do list.  So I'll start my recipe with the candy molding.  You can mold the candy hearts and set them aside for up to a few weeks in an airtight container.



If you have never molded candy before, you are in for a (sweet) treat!  It's so easy, and there are endless possibilities for creating candies as stand-alone goodies or as decorations for other desserts, as we will be doing.

For candy molding, you'll need a few tools of the trade, all of which are most likely available at your local craft store.  First, you'll need the best part:  the candy melts.  These are little disks of candy that come in a variety of colors and flavors and are easily melted to be re-shaped into your candy molds.  To create my hearts, I used the following colors:

Wilton "light cocoa" (milk chocolate flavored)

Make n' Mold "dark chocolate" (dark chocolate flavored)

Make n' Mold "light blue" (vanilla flavored)

You'll also need the actual molds.  They are made of lightweight plastic, easy for bending you can pop out the candies when ready.  Click here to view Wilton's collection of candy molds.

When working with large molds, you may place the melted candy/chocolate melts in the mold with a spoon.  However, for smaller shapes, I highly recommend candy making squeeze bottle.  They cost about $1 to $2 at your local craft or baking store and make working with small molds so much easier and less messy.

Instructions for melting the candy disks are included on the back of the packaging.  If using the squeeze bottles, you can melt the candy disks directly in the bottle and then attach the cap, and you're ready to begin.  I like to work from the center of the mold and "swirl" the tip of the cap.  The melted candy will be pushed from the center to the edges.  Here's a quick video demonstrating this:

                                    

Chill the candy molds in the freezer for about 15 minutes.  When set, pop them out of the molds and set aside.

To make the cupcakes you'll need the following ingredients:
2 cups sugar
2 sticks butter, softened
2 eggs
1 T. cocoa powder
1 T. Wilton royal blue food coloring
1 small dab of Wilton violet gel food coloring
2-1/2 cups cake flower
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. baking soda
1 T. vinegar

Preheat the oven to 350 degrees F.  Line cupcake pans with paper or foil liners.  NOTE:  Because the batter is so dark, opaque liners look the best (I liked the way the silver liners turned out).

In a large mixing bowl, cream the sugar and butter until fluffy.  Add the eggs, one at a time, mixing well after each addition.

Now it's time to blend the food colorings with the cocoa.  The secret to creating the blue hue pictured is the right blend of food coloring.  Use 1 T. of Wilton royal blue and a small dab of Wilton violet.  The addition of violet keeps the batter from tinting a greenish-blue color when baked.

Add these two together...




... and get the perfect shade of blue!



In a separate small bowl, mix cocoa and food colorings to form a paste. 

Add the paste to the sugar mixture and mix well.  

In a separate bowl, sift together cake flour and salt.  Alternate adding flour mixture and buttermilk to creamed mixture, blending well after each addition.  Blend in vanilla.  In a small bowl, combine baking soda and vinegar and add to batter, blending well.

Beautiful blue batter!

Using an ice cream scoop, fill cupcake liners 2/3rds full with batter.  Bake for 25-30 minutes, or until toothpick inserted in the center comes out clean.  NOTE:  Watch carefully to make sure the tops don't over brown.  Remove from oven and cool completely before frosting.

Vanilla Cream Cheese Frosting

1 8 oz. brick of cream cheese, softened

1/2 stick butter, softened

1/2 tsp. clear vanilla extract

5 cups powdered sugar

In a large bowl, blend cream cheese, butter, and vanilla.  Blend in sugar, one cup at a time, mixing well after each addition.

Spread or pipe icing onto cooled cupcakes.  Top with blue nonpareils and molded candies.

Print this recipe!

 

Here's a fun way to gift these beauties for Valentines Day without the risk of messing up the icing.  Place cupcakes in a plastic cocktail cup, insert in a bag,  and tie with a bow!

Roses are red

Cupcakes are blue,

a Valentine's idea

from me to you!

Have fun baking up a blue streak!

Erin