I had grand plans to blog about my experience making tamales last week, but that must wait because I’m still on Cloud 9 about the Bronco victory! I have a happy victory hangover and can only think about orange and blue today.
Maggie and Bec came over to watch the game with us and I served my orange and blue food. I made my nephew Christopher’s salsa (See my blog post “Hot Stuff” in October for recipe) and served it with orange Dorito Nacho Chips and blue tortilla chips. Very festive. Slices of orange pepper and baby carrots offered a healthy choice. Our Blue Margaritas were delicious as well.
Just a quick word about my orange and blue dessert – Blue Velvet Cupcakes with Orange frosting. They were scrumptious, no doubt about it. They are basically the traditional red velvet cake, but you color it blue instead of red. It is difficult to find food coloring these days in the traditional primary colors. Grocery stores only offered pastel colors, and only in gels. I was able to find royal blue, violet, and orange at Hobby Lobby in the cake decorating section, also gels.
Well, anyone who has worked with royal blue food coloring gel knows – as I learned – the blue color is insidious. It was everywhere – on my hands, on my feet (??????) all over the countertops, in my sink, on my cabinets. It seriously looked like I had sprinkled blue food coloring gel like a priest sprinkles the congregation with holy water. I’m sure I will find it for days to come. Orange seemed less messy (or maybe it just blended).
Except, what if it was those cupcakes that made the Broncos win? Hmmmmmm. I might have to give one up for the team.
Here is the recipe for Blue Velvet Cupcakes, from bakefrostrepeat.com (she credits Sprinkle Bakes and One Particular Kitchen)
2 c. sugar
2 sticks butter, room temperature
1 T. cocoa powder
1 T. royal blue gel food coloring
1 small dab violet gel food coloring
2-1/2 c. cake flour
1 t. salt
1 c. buttermilk
1 t. vanilla
½ t. baking soda
1 T. vinegar
4 oz. cream cheese, softened
¼ c. butter, softened
1 7-oz. jar marshmallow cream
2 c. powdered sugar
1 t. vanilla
Preheat oven to 350 degrees. Prepare cupcake pans with paper liners.
In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs one at a time, and mix well after each addition. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and 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: Combine ingredients and spread on cupcakes.
Nana’s Notes: The cupcakes are dense, not fluffy, just as is a red velvet cake. Next time I will make my frosting a darker orange! By the way, the cupcakes turn your tongue blue. It goes away. Insidious. What can I say?