I have a wedding order for gluten free, blue velvet mini cupcakes. I've been experimenting with the color, but the addition of the cocoa really makes the color unappetizing. Does anyone know if I can use a cocoa extract instead of cocoa powder to get a nicer blue color? Thanks!
I made a blue velvet with white cake mix, added only 1 tablespoon cocoa, royal blue gel color and just a tiny touch of purple color. Not a single much cocoa as a red velvet, but the color was amazing and the taste was well-received. You could use gluten free cake mix.