Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons sugar 2 tablespoons butter, at room temperature 3 large eggs, beaten 1 cup red velvet cake mix (or 1 1/2 cups sugar-free red velvet cake mix) 1 cup blueberry compote (homemade or store-bought) Directions: Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. In a medium bowl, whisk together flour, baking powder and salt. Add sugar and butter; stir until well blended. In another medium bowl, whisk together eggs and blueberry compote; stir until well blended. Pour batter into prepared dish. Sprinkle blueberry compote over top of batter. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving.
Red White and Blue Red Velvet Cupcakes
Fourth of July is right around the corner, and with our colors being red, white and blue, these Red Velvet Cupcakes are sure to liven up your dessert table. If you are looking for some decorative food items for your cookout, these are just what you need! These delicious red velvet cupcakes come out moist and bursting with flavor. The buttermilk makes these cupcakes super moist while the blueberry compote and cream cheese frosting add a sweet fruity flavor!
How to Make Red Velvet Cupcakes with Blueberry Compote
First, preheat the oven to 350°F, and then line cupcake pans with cupcake liners and set aside. Get out a small bowl and mix the cocoa and food coloring together. Then, get out a medium bowl and combine the flour, baking soda, salt, and baking powder together. Next, get out a large bowl and whisk the sugar, buttermilk, oil, mayo, eggs, vanilla, and vinegar together. Add your flour mixture to the big bowl and whisk to incorporate it. Whisk in the cocoa mixture ensuring that the batter is red. Fill your cupcake liners ¾ of the way full with the batter and bake your cupcakes for 25-28 minutes. Make the blueberry compote by combining all the ingredients into a medium saucepan. Place the blueberry compote over medium heat and let it simmer for 8-10 minutes, stirring it frequently. Make the cream cheese frosting by combining all the ingredients into a bowl and mixing for 8 minutes. Pipe frosting on in a circle 2 layers high, leaving an open center to allow the compote to set in the frosting and not fall off. Spoon a little bit of the compote onto the frosting.
These patriotic red, white and blue cupcakes are sure to impress your friends and family! They are incredibly delicious and full of fourth of July pride! If you make this recipe be sure to leave us a comment or rating. Enjoy!
