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Friday, March 30, 2012

Kentucky Wildcat Cupcakes! Go Big Blue!

Our household, like many others, are excited, nervous and more than anything, anxious for the big game tomorrow.  One that has truly divided the Bluegrass state.  It's March Madness, baby, and two of our Kentucky teams are duking (btw, where is Duke?) it out tomorrow in the Final Four Games.  This is the first time that the Kentucky Wildcats and the Louisville Cardinals have faced the big dance against each other in the Final Four and boy, is it going to be a showdown.  You know it's serious when dialysis patients break out their fists to fight over the big event.  Yes, you heard me right, but I'll say it again.  What?  Fist fight.  Who?  Dialysis patients.  Why?  Ky versus UofL game in the NCAA Final Four Tournament.  Lesson learned from this?  You don't mess with KY fans when it comes to their Cats.

We will be chowing down on our usual game day foods tomorrow (in the comfort and safety of our own home) as well as some Blue Velvet Cupcakes that are perfect for any KY Wildcat event.  I found this recipe last year on and made these for my son's 15th birthday last year and they turned out great.  So, whether you are cheering on your team in New Orleans, Lexington, Louisville or safe, have fun and whatever you do please don't make the same mistake that the dialysis patient did because we all know the UK fan is always right!  Get your Goggles on, boys!  Go Cats!
photo courtesy of
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1 box white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpick violet paste food color

1 jar (7oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

1.  Heat oven to 325F.  Line muffin pan with white cupcake liners or grease and flour cake pans if making a cake.
2.  In a large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
3.  Divide batter evenly into cupcake liners or cake pans.  Bake 22 to 27 minutes or until toothpick comes out dry.  Cool 15 minutes and remove from pans.  Cool completely.
4.  Spoon marshmallow creme into large microwavable bowl; microwave uncovered on high 15-20 seconds to soften.  Add butter.  Beat with electric mixer on medium speed until smooth.  Beat in powdered sugar and salt until smooth.
5.  Pipe your frosting onto your cupcakes and enjoy the game!

*If you are in a hurry or don't have the desire to make the Marshmallow frosting, you can always use a store bought vanilla icing.   


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