Indigo Velvet Cupcakes
2 cups granulated sugar
1 cup butter, room temperature
1 tbsp cocoa powder
1 tbsp royal blue gel food coloring
1 toothpick-worth of violet gel food coloring
2 1/2 cups flour
1 tsp salt
1 cup buttermilk
1 tsp vanilla extract (clear would be best)
1/2 tsp baking soda
1 tbsp vinegar
blue or royal blue sugar glitter or rock sugar, to decorate (optional)
Cream cheese icing:
1 cup unsalted butter, softened
1 8-ounce package of cream cheese
2 tsp pure vanilla extract, clear is best
4-4 1/2 cups powdered sugar
Preheat your oven to 350F/ 177C and place cupcake liners in a cupcake pan.
Cream the sugar and butter in a mixing bowl until light and fluffy, and then add 1 egg at a time, mixing well after each egg.
In a small separate bowl, mix cocoa and food coloring together to make a paste, making sure they're well blended. It will look black, but once you add this paste to the sugar mixture and mix well again, it will be a beautiful blue.
Mix the flour and salt and add them to the creamed mixture a bit at a time, alternating with the buttermilk and then mix in the vanilla.
Combine the baking soda and vinegar in a small bowl and add to the cake batter. Mix just until combined.
Scoop the batter into the cupcake liners, filling them about 2/3 of the way full, and bake for about 20-30 minutes or until an inserted toothpick comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
Cream cheese frosting:
Beat the butter until creamy then add the cream cheese until well blended. Scrape the sides of the bowl as needed.
Add in the vanilla then slowly add in the powdered sugar and mix until combined.
When the cupcakes are completely cooled, pipe on the frosting. You can also top it with the sugar glitter or rock sugar if desired. Enjoy!