It’s Super Bowl 50, which means you’re gonna see roughly a million and a half posts with cutesy-colored football cakes, “bro” snacks, and other assorted Super Bowl recipes to slowly engorge yourself with while Coldplay lip-synchs something during the halftime show.
With all of that action, how could I not get a slice?
Look, you all know I’m not the biggest fan of America’s favorite non-stock-car-related pasttime, but I’m willing to get on board with any snack-related activity, particularly when it involves my current home state. So go make a vine of you doing the dab so people can see how terrible of a dancer you are, go make some blue velvet Cheerwine cupcakes, and go Panthers. —Fresh Beats, Fresh Eats
1 1/2 cups
unsalted butter (room temp)
blue food coloring
apple cider vinegar
Cheerwine (cherry coke works if you can't get any)
Whisk the dry stuff: flour, baking soda, cocoa powder, and salt. Make sure you sift the cocoa powder first to get the chunks out of there.
Cream together the butter and sugar in a stand mixer on medium for 2-3 minutes, until they're light and fluffy.
Mix in the eggs one at a time.
Mix in the vinegar, food coloring, vanilla, and cherry flavoring. Make sure you go REAL easy on the cherry stuff; it's a lot stronger than your everyday vanilla extract. Add a bit too much and it's gonna taste like you're eating cherry rubbing alcohol.
Mix together the cheerwine and buttermilk in a seperate bowl. Yes, it will look disgusting, don't worry about it.
Add in the dry stuff and the cheerwine/buttermilk mix, alternating between the two until both are fully mixed in.
Pour the batter into a cupcake tin with cupcake liners, and bake for about 25 minutes.
Take the cupcakes out, cool for 5 minutes, then cool completely on the cooling rack while you make the frosting.
First, melt the chocolate over a double boiler, then move it to a seperate bowl to cool. You can also microwave it in 10 second intervals in a glass bowl if you want, stirring between intervals.
Stir in the cocoa powder as the chocolate cools.
Cream your butter for 2-3 minutes on medium.
Mix in the heavy cream, followed by the vanilla. Don't worry if it isn't fully mixed, it'll come together in the end, I promise.
Mix in the chocolate, then the powdered sugar, both on low. Once the sugar is fully mixed in, crank up the mixer to high for 15 seconds to get a nice, whipped texture.
Once the cupcakes are completely cool, frost those bad boys and top with some blue sprinkles and a couple flakes of fleur de sel.