Red Velvet Cupcakes with Blueberry Compote Filling – HoneysuckleCatering


I was in Santa Barbara a few weeks ago when I visited this new Cupcakery in their public market called enjoy cupcakes they had really unique flavors like chocolate blackberry Syrah maple glazed donut when I got home I decided to flex my own creative muscle to put a twist on a classic so today we’re going to be making the red velvet cupcakes with the blueberry compote filling and a cream cheese frosting to give it that patriotic red white and blue in honor of 4th of July you’re going to need four tablespoons of unsalted butter at room temperature 3/4 cup of granulated sugar one egg two and a half tablespoons of unsweetened cocoa powder I’m using one from Ghirardelli chocolate because it has a rich chocolaty flavor one and a half tablespoons of red food coloring today I’m using this natural red food coloring dye from India tree and you can find out where to buy them in the link below half a teaspoon of vanilla extract 1/2 a cup of butter milk one cup plus 2 tablespoons of all-purpose flour half a teaspoon of salt half a teaspoon of baking soda and one and a half teaspoons of distilled white vinegar for the blueberry compote you’re going to need 2 cups of frozen blueberries 3 tablespoons of water 1/4 cup of sugar and 2 teaspoons of lemon juice first pre-heat your oven to 350 degrees then line your cupcake pan with cupcake liners in a mixer cream your butter and sugar until it’s light and fluffy on medium-high speed for about 3 minutes [Music] then add in your egg and turn the mixer to high speed scrape down your bowl when you need to and then keep beating it until everything is incorporated now in a separate bowl mix together your cocoa powder vanilla extract and red food coloring to make a thick paste you’re going to add this to the batter and then mix it on medium speed until everything’s combined now with the mixer on the lowest speed add in half of the buttermilk and then alternate between the flour and the buttermilk until everything is combined again you’re going to need to scrape down the bowl to make sure everything’s mixed through to get that red color finally add in the salt baking soda and vinegar and then crank it up on medium-high speed and beat it for another minute until everything smooth and combined now evenly fill the cupcake liners with the batter and bake it for about 15 to 18 minutes until it’s done you can test this with a thin knife and if it comes out clean it’s ready while your cupcakes are baking it’s time to make your blueberry compote combine half of a blueberry water sugar and lemon juice into a small saucepan cook it over medium heat for about ten minutes and then add in the rest of the blueberries and cook it for another eight to ten minutes until it’s thick and bubbly now let it cool completely take your cupcakes out of the oven and let it cool completely for about 10 to 15 minutes once they’re completely cooled take your cupcake corer and poke a hole in the middle and remove the core I bought this cupcake corer at Michaels and it’s by Wilton and I’ve included a link to it below now you’re going to fill that empty core with the blueberry compote now all you need is the frosting I’m using my favorite cream cheese frosting the top it off and to give people a little hint of the secret surprise inside I’m going to decorate it with a blueberry on top and there you have it your patriotic red velvet cupcakes if you’re really into red velvet cupcakes I made another video with a different recipe years ago and I’ve linked to the video below have a happy and safe 4th of July weekend and I’ll see you guys soon bye [Music]

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