Purple Velvet Cupcakes:
2 ½ c. cake flour
1 ½ c. sugar
1 tsp. Cocoa powder
1 tsp. Salt
1 tsp. Baking soda
1 c. buttermilk, at room temperature
2 tbsp. Or 15 drops of purple food coloring
1 tsp. White distilled vinegar
1 tsp. Vanilla
Preheat oven to 350.
Line cupcake pans with liners and set aside. Mix together the dry ingredients with a wired whisk until well combined. In a separate bowl, combine all wet ingredients.
(Note: 10 drops of blue and 15 drops of pink for a dark purple, or, 24 drops of red and 16 drops of blue for a medium purple.)
Gradually add wet ingredients into the dry ingredients, stir until well combined.
(Note: Stirring too much or using a blender or mixer can result in dense cupcakes.)
Fill liners up to 2/3 of the way. Bake for 18-22 minutes, rotating pans halfway through the baking time. The cupcakes are done when tops are pressed lightly and it springs back. Allow to completely cool before frosting.
Purple Cream Cheese Frosting:
1 lb. (2-8oz) cream cheese, softened
2 sticks of butter, softened
1 tsp. Vanilla
2 tbsp. Purple food coloring
3 ½ c. confectioners’ sugar
In a mixing bowl, beat at medium speed the softened butter for about 2 minutes. Then beat in cream cheese until well smooth and fluffy. Add vanilla and food coloring. While still blending, add confectioners’ sugar until well combined. Piped or spread frosting on cupcakes. Refrigerate to set frosting. Sprinkle with edible glitter for a sparkly touch.