Red Velvet Cupcakes with Blueberry Cream Cheese Icing

Every real red velvet cake lover knows that cream cheese icing is absolutely necessary. So, why not infuse the blueberries into the frosting for a full-on patriotic cupcake? Perfect for celebrating the 4th of July!

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

Yield: 2 dozen cupcakes

Ingredients:

- Red Velvet Cupcakes:

- 10 ounces (2 1/4 cups) cake flour

- 2 tablespoons unsweetened cocoa powder

- 1 teaspoon baking soda

- 1 teaspoon table salt

- 1 cup buttermilk at room temperature (low fat is fine)

- 1 teaspoon vanilla extract

- 1 teaspoon apple cider vinegar

- 8 ounces (1 cup / 2 sticks)  unsalted butter at room temperature

- 12 ounces (1 1/2 cups) granulated sugar

- 2 x-large eggs at room temperature

- 1 ounce (2 tablespoons) red food dye

- Blueberry Cream Cheese Icing

- 6 ounces regular cream cheese at room temperature

- 3 ounces unsalted butter,  at room temperature

- 3 ounces (6 tablespoons) shortening

- 6 cups powdered sugar

- 1/4 cup blueberry puree (made from 1/2 cup of fresh or frozen blueberries)

- 1 teaspoon vanilla

- 1/4 teaspoon salt

Instructions:

1. Pre-heat oven to 335 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside

2. In a medium bowl, whisk together dry ingredients (flour, cocoa, baking soda and salt) and set aside

3. in a large measuring cup or bowl, whisk together wet ingredients (buttermilk, vanilla and vinegar) and set aside

4. In the large bowl of an electric mixer, beat together butter and sugar on high speed for several minutes until light and fluffy

5. Scrape sides of the bowl; add eggs, one at a time, mixing on medium speed between each one; mix in red food dye until combined

6. Scrape sides of bowl again and then with mixer on low speed, add remaining ingredients- add one third of dry ingredients, then one half of wet ingredients and repeat until everything is added; stop mixer immediately to avoid overmixing

7. If some ingredients are not well mixed, lightly fold into batter with a spatula

8. Pour batter evenly into cupcake tins (about 2/3 the way full for each cupcake); I like to use a large cookie dough scoop or small ladle

9. Bake 16-20 minutes or until a toothpick comes out clean from center of cupcake

10. Allow cupcakes to cool and make the icing

11. In the large bowl of an electric mixer, beat cream cheese, butter and shortening on high speed for several minutes until light and creamy; make sure there are no clumps from the cream cheese

12. Scrape the sides of the bowl and add one cup of powdered sugar; beat on high speed until combined; repeat with three additional cups of powdered sugar (make sure to mix between each cup)

13. Scrape the sides of the bowl and add blueberry puree, vanilla and salt; mix on medium speed for one minute

14. Add remaining powdered sugar, again one cup at a time; after last cup is added, beat on high speed for at least five minutes and until frosting is light and creamy; if it appears to thick, continue to beat for another couple of minutes or until it reaches desired consistency

15. Pipe as desired onto cooled cupcakes

16. Cupcakes can be stored at room temperature up to three days