Blue Velvet Blackberry Curd And Blackberry Lemon Cream Cheese Cupcakes Recipes

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BLUE CUPCAKES



Blue Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 24 cupcakes

Number Of Ingredients 26

3 cups cake flour
1 1/2 cups blue cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 cup blueberry puree
1 cup buttermilk
9 ounces unsalted butter
2 1/4 cups granulated sugar
5 eggs
5 egg yolks
1 cup granulated sugar
5 ounces blueberry puree
1 ounce lemon juice
1 teaspoon salt
3 ounces cream cheese
1 tablespoon granulated sugar
1 pinch salt
1 cup heavy cream
1 cup bleu cheese crumbles
8 ounces unsalted butter
8 ounces powdered sugar
1/4 teaspoon salt
3 tablespoons blue agave nectar
Large bleu cheese crumbles
Sugar, as needed

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
  • In a liquid measure, mix together the blueberry puree and buttermilk.
  • In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended. Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended.
  • Decrease the speed of the mixer to slow and add one-fourth of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
  • For the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage. Slowly add the blueberry puree, lemon juice and salt. Continue to cook together until smooth.
  • For the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the heavy cream. Continue to mix until evenly distributed and fluffy. Fold in the bleu cheese crumbles.
  • For the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the blue agave nectar. Continue to mix until evenly distributed and smooth.
  • For the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes. Remove from the freezer, and, working on a metal surface, generously cover with sugar. Using a blow torch, quickly brulee the tops of each bleu cheese crumble. Allow to come to room temperature.
  • To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core. Generously fill each cupcake with the bleu Devonshire cream. Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top. Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top.

BLUE VELVET CAKE



Blue Velvet Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 18

Butter, for greasing
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups vegetable oil
1 1/4 cups granulated sugar
1 cup buttermilk, at room temperature
1/4 cup brown sugar
2 tablespoons blue food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 large eggs, at room temperature
4 cups confectioners' sugar
1/2 cup unsalted butter
1/2 cup cream cheese
4 to 8 tablespoons milk or water
1 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
  • In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
  • Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
  • For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
  • Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

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