- 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
- 2 x 400 g Renshaw Vanilla Frosting Pot
- Rainbow Dust Twinkle Dust Snow White
- Mini Marshmallows
Prepare your Equipment:
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:
Sift the flour, baking powder and bicarbonate of soda into a bowl and mix together with a spoon.
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.
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.
While mixing, add half of the dry ingredients followed by the egg, then the rest of the dry ingredients. Scrape down.
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.
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.
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.