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My little guy is growing up. He’s no longer a baby. He doesn’t want my help walking down the stairs. He picks the books we’re going to read and they’re always manly truck books. And the only time I can really cuddle with him is if he’s so tired from running around at Grandma and Papa’s house that he falls asleep in my arms when we get home. I’ve spent a lot of time wishing he would get bigger and now that he’s headed in that direction I just want to put up a big stop sign.

And to make things worse, my husband is a police officer / firefighter / EMT / hunter / Harley rider. So in a few more years he’s going to forget about me and decide he wants to hang out with his cool dad 24/7. Of course I am blessed to be married to a man who is an amazing father. And, if I’m being robbed, on fire or choking, I’m pretty much safe when I’m with him too. But still, when I think about how quickly I’m going to be left behind by these two, it makes me sad. But don’t worry about me. I have a plan for luring the little guy away from all the testosterone. I call it Operation Frosting.

Speaking of baby boys growing up – I made these cupcakes for a boy’s baby shower. If you like red velvet cupcakes then you’ll like these too, since they’re the same thing, except they’re blue. I was in a phase where I was experimenting with doctoring up store bought cake mixes and I have to say these turned out great!

Blue Velvet Cupcakes with Cream Cheese Frosting

Cupcakes:
Adapted from Betty Crocker Blue Velvet Cake
Yield: 24 Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color – IMPORTANT if you want a deep, dark blue color!!!

Frosting:
Adapted from Sprinkles Bakes
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

Directions:
Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners.

Cake:
Mix cake mix, buttermilk, oil and eggs. Mix cocoa and food coloring together to form a paste, and then add to mixture.
Pour batter into cupcake papers. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.

Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Divide frosting into two bowls. To one bowl, add a small amount of royal blue paste food color until you reach your desired color level. Leave the other bowl white.

Fill one disposable pastry bag with white frosting and one bag with blue frosting. Cut tips off both bags and carefully insert into a larger disposable pastry bag with Wilton 1M tip attached. Squeeze frosting onto paper towel until blue and white frostings are coming out simultaneously. Frost cupcakes and add embellishments to your liking! For a step-by-step photo tutorial for dual colored frosting, click here to visit the Our Best Bites blog.

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