|Fresh Blueberry Puree|
Well, I was attracted to the blue velvet immediately! The deep, regal blue contrasting with the white, lush cream cheese frosting was just STUNNING! Since I love my Raspberry Red Velvet so much I figured I should throw a fruit in the blue velvet as well. And what fruit goes better with a blue cake than blueberries!
I started with my go-to red velvet cake recipe that yields an incredibly moist, velvety crumb and added in blueberry puree. I just love doing anything that involves my Cuisinart food processor. I don't know how I ever lived without this thing!
I also found this AMAZING blueberry sauce that I added in for a little extra umpf! St. Dalfour Organic Blueberry Sauce is an amazing addition to really anything: cakes, cupcakes, cookies, drizzle it on pancakes, you name it! I love how the company strives to create all natural, organic french cuisine. And let me tell you, the flavor is mind-blowingly delicious!
I whipped everything together and popped them into the oven. The aroma was heavenly. I loved the color too. It reminded me of a denim blue, but not like the holey, hard working, dust covered denim; this was the dark and sultry denim that hugs every curve and is worn with stilettos. I swirled on my famous cream cheese frosting that is slightly sweet and actually tastes like cream cheese and topped them with silver sprinkles. I think these may be the best tasting cupcakes I have ever made...ever. They are so moist, so soft and fluffy, and have an authentic velvet cake flavor with a hint of blueberry. Possibly the most perfect confection I have ever given my taste buds the pleasure of knowing.
Lucky for you, these heavenly blue angels are going to be available this weekend! Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO