Blue Velvet Cupcakes 2 C sugar 2 sticks butter, at room temperature 2 eggs 1 T cocoa powder 1 T Wilton royal blue gel food coloring 1 small dab of Wilton violet gel food coloring 2½ C cake flour 1 tsp salt 1 C buttermilk 1 tsp vanilla extract ½ tsp baking soda 1 T vinegar Preheat oven to 350 degrees. Prepare cupcake pan(s) with paper liners. In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 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. For the cream cheese frosting, I used my old standby recipe. Almond Cream Cheese Frosting 1 8oz. cream cheese, softened 1/2 stick of butter, softened 1/2 tsp. almond extract 1 box powdered sugar Blend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes.