Beach Party Cupcakes

Pinit

 
Alas! It’s that time of year when all those youngsters put on their back to school outfits, pack up their pencils and binders, and say goodbye to summer as they head back to school. This signifies a time of mourning for my family – Herb, my mother, my sister, my brother-in-law, and several of my best friends are teachers!

So why not celebrate the end of summer with a last reminiscence of the beach?

Okay, so I’m going to be honest. Before I began making these cupcakes, they were INTENDED to be red velvet cupcakes. Herb and I were craving something sweet, and I thought cupcakes sounded like a great idea! Most red velvet cupcakes call for cocoa powder, but I didn’t have any on hand. This severely limited my options for red velvet recipes! I finally found one that did not require cocoa powder. But once I began setting out the ingredients, I came to the sad realization that all my red food coloring was gone!

Not one to give up when dessert is involved, we made the decision to just use another color food coloring. Blue velvet cupcakes, if you will. As you will see below, they turned into a blue-green color that reminded me of the ocean. So we just went with the theme and decorated them appropriately!

Beach Party Cupcakes

Recipe inspired by Joy the Baker’s recipe for bright red velvet cupcakes.

Recipe Ingredients:

  • 2 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • Just less than 1 cup of milk
  • 1 tablespoon blue food coloring

To make cream cheese icing

  • 2 -8 oz packages cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

To make “sand” crumbles

  • 1/2 cup all purpose flour, lightly toasted in a skillet
  • 1/4 cup cold butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla

Recipe Directions:

Preheat the oven to 350 degrees. Line your cupcake tin with cupcake liners. In a bowl, sift together the flour, baking powder, and salt. In a large mixing bowl, beat the butter and sugar with a mixer on medium speed for about 3 minutes. Add one egg and beat the mixture for 1 minute. Add the second egg and beat for another minute. Add about 1/3 of the flour mixture and beat on low until the flour is mixed in well. Then add 1 teaspoon of the food coloring. Repeat until all the flour mixture and 3 teaspoons of food coloring has been incorporated.

Pour batter into your cupcake liners about 3/4 full (18-24 cupcakes) and bake for 15-20 minutes.

While cupcakes are baking, make the icing. Beat together cream cheese, sugar, butter, and vanilla on high for about 3 minutes until smooth. Refrigerate until it’s time to frost your cupcakes.

Next, make the “sand”. Put the flour in a skillet over low-medium heat and toast it for several minutes, moving it around with a spatula to keep it from burning, until it turns light brown. Then put the flour in a mixing bowl and add the powdered sugar, butter, and vanilla. With a fork or a pastry blender, cut the ingredients together until mixed and crumbly.

After cupcakes have finished baking, let them cool for 10-15 minutes. Then ice them with the cream cheese frosting and decorate with sand and anything else you’d like!

Pinit

 
We give this recipe 3 out of 5 herbs. They were cute, but they weren’t the level of “delicious” that I expect from velvet cupcakes!

Beach Party Cupcakes
Author: 
 
Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • Just less than 1 cup of milk
  • 1 tablespoon blue food coloring
  • To make cream cheese icing
  • 2 -8 oz packages cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • To make "sand" crumbles
  • 1/2 cup all purpose flour, lightly toasted in a skillet
  • 1/4 cup cold butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
Instructions
  1. Preheat the oven to 350 degrees. Line your cupcake tin with cupcake liners.
  2. In a bowl, sift together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar with a mixer on medium speed for about 3 minutes.
  4. Add one egg and beat the mixture for 1 minute. Add the second egg and beat for another minute.
  5. Add about 1/3 of the flour mixture and beat on low until the flour is mixed in well. Then add 1 teaspoon of the food coloring. Repeat until all the flour mixture and 3 teaspoons of food coloring has been incorporated.
  6. Pour batter into your cupcake liners about 3/4 full (18-24 cupcakes) and bake for 15-20 minutes.
  7. While cupcakes are baking, make the icing. Beat together cream cheese, sugar, butter, and vanilla on high for about 3 minutes until smooth. Refrigerate until it's time to frost your cupcakes.
  8. For the "sand", put the flour in a skillet over low-medium heat and toast it for several minutes, moving it around with a spatula to keep it from burning, until it turns light brown.
  9. Then put the flour in a mixing bowl and add the powdered sugar, butter, and vanilla. With a fork or a pastry blender, cut the ingredients together until mixed and crumbly.
  10. After cupcakes have finished baking, let them cool for 10-15 minutes. Then ice them with the cream cheese frosting and decorate with sand and anything else you'd like!

 

 


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