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
Renshaw products used
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Instructions
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.
Decoration:
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.