Happy St. Patrick’s Day, friends! You’d think I would have something green-inspired on the blog today, but I’m going in another direction.
Yesterday my family held a benefit for my Aunt Mary who is battling Stage IV pancreatic cancer. We started the day before sunrise and by sunset had served up spaghetti dinners to over 300 people, raffled off more than 50 gift baskets, and sold bake goods that extended across six long tables. While the circumstances behind the event are heart breaking, it was amazing to see so many friends and family rally around my aunt. All things considered, it was wonderful day and a true privilege to honor and support my awesome Aunt Mary.
Since there was a bake sale, you know I had to get involved in the action and provide a few goodies from the IBC kitchen! Purple is the color of support for pancreatic cancer so I thought a twist on red velvet would be perfect.
The twist: I used a standard white cake mix, added the red velvet flavoring, and then turned it purple. The resulting cupcakes were not only festive, but totally delicious. Paired with my go-to cream cheese frosting (tinted pale purple) and a few mini-flowers I picked up at Walmart, these cupcakes were adorable and loaded with flavor.
Like last week, when I adapted a box cake mix to make my Cinnamon and Sugar Cake, this recipe comes together very quickly. The small changes add richness and moisture to the cake. It’s actually hard to believe it’s a boxed mix. Let me show you how to put it together.
Here's what you will need:
1 box white cake mix
1 1/4 cups buttermilk
1/3 cup butter, melted
1 tablespoon unsweetened baking coca
2 teaspoons violet food coloring
Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, softened
4 ounces cream cheese, softened
1/4 teaspoon kosher salt
4 cups powdered sugar
1 teaspoon vanilla extract
2 -3 tablespoons heavy cream
Drop of violet food coloring
For the cake begin by heating your oven to 325 degrees F. Prepare your cupcake pans by lining them with cupcake liners; then set aside.
In a large bowl combine the ingredients for the cake. With the mixer on low speed, beat for about 30 seconds; then on medium speed, beat for an additional two minutes.
Fill each cupcake liner about 3/4 of the way full. Bake 18 to 23 minute or until a toothpick inserted near the center comes out clean. Cool about 10 minutes; then remove the cupcakes from the pan and allow them to cool completely.
In the meantime, whip up the frosting. With an electric mixer, fitted with the whisk attachment; beat the butter, cream cheese, and salt until smooth. Add 2 cups of the powdered sugar - one cup at a time, beating after each addition. Add vanilla and about 1 tablespoon of heavy cream and continue beating. Then, add the remaining 2 cups of powdered sugar, one at a time. Scrap down the sides of the bowl when necessary. Add an additional 1-2 tablespoons of heavy cream until desired consistency is achieved. Add a drop of violet food coloring and beat until the color is uniform.
Ice the cooled cupcakes with a spatula or a piping bag for a more finished look.
Perfectly purple cupcakes for one of my favorite people. I couldn’t think of anything sweeter. I love you Aunt Mary!
I hope you enjoyed this recipe and that your week is off to a great start!