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You are here: Recipes > Blue Velvet Cupcakes

Blue Velvet Cupcakes

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12 people

Baking ingredients

  • 1.5 g Rainbow Dust Ice Blue ProGel
  • 125 g Plain Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 50 g Unsalted Butter
  • 100 g Caster Sugar
  • 1 tbsp Cocoa Powder
  • 1 tsp Vanilla Extract
  • 1 Large Egg
  • 90 ml Buttermilk
  • 1/2 tsp Cider Vinegar

Decorating ingredients

  • 2 x 400 g Renshaw Vanilla Frosting Pot
  • Rainbow Dust Twinkle Dust Snow White
  • Mini Marshmallows


Prepare your Equipment:

Step 1

You will need: 12 cupcake cases, Cupcake tray, Stand mixer, Bowls, Sifter, Spoons, Silicone spatula, Piping bag, 2D piping tip, Scissors, Grip seal bag

Making the Blue Velvet Cupcakes:

Step 2

Sift the flour, baking powder and bicarbonate of soda into a bowl and mix together with a spoon.

Step 3

In a stand mixer, cream the butter and sugar until pale and fluffy. It is important at this stage for the mixture to be as pale as possible.

Step 4

Mix the cocoa powder, Ice Blue ProGel and vanilla extract together to form a paste. Add a little water if necessary. Beat into the butter and sugar mixture.

Step 5

While mixing, add half of the dry ingredients followed by the egg, then the rest of the dry ingredients. Scrape down.

Step 6

Lastly, beat in the buttermilk and vinegar. When just combined, divide the batter between the cases and bake for 20-25 minutes at 160c in a preheated oven. Leave to cool completely.


Step 7

Place the mini marshmallows in a grip seal bag and sprinkle in some Twinkle Dust. Seal the bag and give it a good shake. Decant into a bowl.

Step 8

Place the Frosting into a piping bag fitted with a 2D piping tip. Pipe a large swirl onto the cupcakes, top with mini Twinkle Dust marshmallows and lastly, sprinkle over some Twinkle Dust for extra sparkle to finish. 🌟 Top tip: Only fill your piping bag halfway. Not only will this make the bag easier to control, it will also put less strain on your hands. Refill when necessary.

Video Tutorial