Honolulu Blue Velvet Cupcakes

I have a favorite football team, do you? I go to a bar every Sunday and watch them play. I am a fan even when their season is 0-16 (yikes!) I make cupcakes in honor of their first Monday night game in 10 years! I love the Detroit Lions*sigh* I'll admit, it's not always easy being a Lions fan. In fact, until this year, we always got heat for supporting them! But not anymore, they are 5-0, by the time I post this 6-0 (knock on wood) Their tickets have like tripled in price, every game is like the Super Bowl for us fans. I am loyal to them, but not as crazy as my brother about them, I bet he's probably close to being their number one fan. In fact, I bet I wouldn't even be the fan I am today if it weren't for him. So a little shout out to my brother, these cakes are for you too!

I have been waiting to make a red velvet cake just until I could make it for the Lions. Maybe a but dorky, but like I said, I'm a fan. All I did was take a red velvet recipe and switched red for blue. This is a traditional straight up velvet cake, no fuss, no muss.

I will admit, I was a bit scared to make these. I was intimidated by this oh-so delicious cake and I'm not embarrassed to say it. Hi, my name is Meghann and I am was scared to make red velvet cupcakes. As I  said I kept it traditional, even down to the cream cheese frosting. I just switched it up with a blue fondant lion with edible sparkle.

The blue I used was a combo of food gel and liquid dye, it really did make them look a little more teal than Honolulu Blue, but really it is the thought that counts.

OK-- let me just say, I'm watching the Detroit Tiger play game 5 in the playoffs against the Texas Rangers, and I swear these umps are paid... *ugh* but then again every time my team gets a bad call I think the refs are begin paid. But for reals, this game drives me nuts, they are pitching to people they should walk, pitcher keeps throwing balls (ha- cause it's a base ball) instead of strikes. I mean, c'mon man, this is your job, and this game is uber important, FOCUS!
Back to the cake... Make it, it's tasty and moist and a classic.

Velvet Cupcakes:
(Recipe from Joy of baking)
Preheat oven 350* line 8-12 cupcake wells.
1 1/4  C. Flour
1/4 tsp. Baking  Powder
1/4 tsp. Salt
1 Tbs. Cocoa powder
1/4 C. Butter
3/4 C. Sugar
1 Egg
1/2 tsp. Vanilla
1/2 C. Buttermilk
1 Tbs Food Coloring of choice
1/2 tsp. Distilled Vinegar
1/2 tsp. Baking Soda

In a medium bowl sift flour, baking powder, salt and cocoa powder set  side.
In a small bowl combine buttermilk and food coloring set aside.
In the mixing bowl beat butter then add sugar until light and fluffy. Add vanilla then egg. Scrape sides then begin alternate adds of liquids and flour mixture. In a separate small bowl combine baking soda and vinegar. Let is fizz then quickly combine it into the mix, but do not over mix.

Line muffin wells and fill 2/3 full. Bake fore 18-23 minutes. Cool in tin for 5 minutes then transfer to rack to finish cooling. Once cooled frost with your favorite cream cheese frosting.

Cream Cheese Frosting:
1/2 C. Butter
8 oz Cream Cheese
1 tsp Vanilla
2 Tbs Milk
3 C. Powdered Sugar

In a bowl combine the room temperature butter and cream cheese. Add the vanilla and one cup of the powdered sugar, mix. Next the milk and one more cup of the powdered sugar can be added, mix. Gradually add the final cup until it is spreading consistency, you may need more or less than this final cup depends on what you like!

Piece