A FORMULATION OF BLUE VELVET CUPCAKE USING BUTTERFLY PEA FLOWER (Clitoria ternatea) AS COLORANT

Abstract

The present utility model discloses the formulation of a blue velvet cupcake using butterfly pea flower (Clitoria ternatea). The innovative solution incorporates butterfly pea flower (Clitoria ternatea) for natural coloring and improvement of flavor. Specifically, the blue velvet cupcake is composed of the following ingredients in % by weight: all purpose flour (23.5 %), white sugar (25 %), milk (22.3 %), eggs (13.4 %), unsalted butter (8.6 %), butterfly pea (3.7 %), cocoa powder (1.5%), baking powder (1.3 %), vanilla (0.7%). This utility model enhances both the functional and organoleptic properties of blue velvet cupcakes, utilizing natural butterfly pea flower extract to achieve vibrant color and subtle floral flavor. It caters to health-conscious and ingredient-aware consumers by offering a naturally colored, visually appealing dessert.

Description

A FORMULATION OF BLUE VELVET CUPCAKE USING BUTTERFLY PEAFLOWER (Clitoria ternatea) AS COLORANTTechnical FieldThis utility model relates generally to a baked product but more particularly toa blue velvet cupcake using butterfly pea flower (Clitoria ternatea) as colorant.Background of the Utility ModelThe development of naturally colored baked goods is gaining attention in thePhilippines as consumers seek healthier and more visually appealing alternatives tosynthetic additives. One promising ingredient is the butterfly pea flower (Ciitoriaternatea), locally known as blue ternate, which contains anthocyanins responsible forits vibrant blue color and antioxidant properties. This utility model introduces aformulation for a blue velvet cupcake using butterfly pea flower extract as a naturalfood colorant, replacing artificial dyes while maintaining desirable taste, texture, andappearance.Velvet cupcakes are popular for their soft, moist quality and mild cocoa flavor.By incorporating butterfly pea flower, the formulation not only enhances the visualappeal with a natural blue hue but also offers nutritional benefits. The flower is widelyavailable and easy to cultivate in the Philippines, making it a sustainable andaccessible ingredient for food innovation. This product provides a new variation totraditional velvet cupcakes and encourages the use of local, plant-based resources inmodern baking applications.In a recent study, the use of butterfly pea flower extract as food coloring forbaked products provides a natural and vibrant food coloring alternative to syntheticdyes to enhance the cakes visual appeal. In a prior art titled “Process of ProducingBlue Chiffon Cake with Blue Ternate (Clitoria ternatea) Pea Flower Extract as FoodColoring” (PH22022050521), the process involved using fresh blue ternate flowers,which were extracted and incorporated into a chiffon cake formulation.The prior art as reviewed utilizes fresh butterfly pea flower to extract as a naturalcolorant and the process is specifically developed for a chiffon cake formulation. Incontrast, this utility model utilizes dried butterfly pea flower to extract as a naturalcolorant to potentially offer better pigment concentration resulting in a more vibrantand stable color for blue velvet cupcake formulation.Summary of the Utility ModelThis utility model presents a formulation for a blue velvet cupcake using butterflypea flower (Clitoria ternatea) as a natural colorant. The flower is steeped in scaldedmilk to extract its blue pigment, which is then incorporated into the cupcake batter toachieve a vibrant color without artificial dyes. The final product retains the soft textureand mild cocoa flavor of the traditional velvet cakes while offering added antioxidantbenefits from the flower extract.The objective of this utility model is to develop a formulation for blue velvetcupcake using butterfly pea flower (Clitoria ternatea) as colorantDetailed Description of the Utility ModelA formulation of the blue velvet cupcake using butterfly pea flower (Clitoriaternatea) as a colorant was developed at the Institute of Food Science, Innovation,and Technopreneurship (IFSIT), Cebu Technological University-Main Campus, CebuCity, Cebu, Philippines.The formulation of producing the blue velvet cupcake consist of the followingingredients in % by weight:Ingredients % by Weightall-purpose flour 23.5%white sugar 25%milk 22.3%eggs 13.4%unsalted butter 8.6%butterfly pea flower 3.7%cocoa powder 1.5%baking powder 1.3%vanilla 0.7%The process of preparing blue velvet cupcake using butterfly pea flower (Clitoriaternatea) as colorant is comprised of the following steps:The process begins by scalding milk (25 %w / w), while simultaneously steepingdried butterfly pea flowers (3.7 %w / w) over medium heat. Stir the mixture frequentlyfor 4 to 5 minutes until it reaches a gentle simmer at approximately 83°C, then set itaside to cool, allowing the natural blue pigment to infuse fully into the milk. Meanwhile,sift together all-purpose flour (25 Y%w / w), cocoa powder (1.5% w / w), and bakingpowder (1.3 %w / w) to ensure even distribution. In a separate bowl, cream the whitesugar (25 %w / w) and unsalted butter (8.6 %w / w) using an electric mixer until light andfluffy. Gradually incorporate the eggs (13.4 % w / w) and vanilla extract (0.7 %w / w) intothe mixture. Once the infused milk has cooled to room temperature, slowly add it tothe batter and mix until well combined. Preheat the oven to 180-190 degree Celsiusfor about 15 minutes. Portion the batter evenly into prepared cupcake liners and bakefor 15-20 minutes, or until toothpick inserted in the center comes out clean. Allow thecupcakes to cool before serving.The materials used for this formulation are as follows: weighing scale,measuring cups and spoons, sifter, electric mixer, saucepan and heat-resistantspatula, thermometer (range 0-100 °C), convection oven, cupcake molder and mixingbowls.The finished product is a naturally colored blue velvet cupcake infused withbutterfly pea flower (Clitoria ternatea), offering a vibrant hue and subtle earthy notes.The incorporation of the flower extract not only enhances visual appeal also introducesantioxidant properties through its anthocyanin content.

Claims

CLAIM:

1. Ablue velvet cupcake, consisting of the following ingredients in percent (%) byweight:Ingredients % by Weight5 all-purpose flour 23.5%white sugar 25%milk 22.3%eggs 13.4%unsalted butter 8.6%10 butterfly pea flower 3.7%cocoa powder 1.5%baking powder 1.3%vanilla 0.7%15 2. The composition according to claim 1, wherein the butterfly pea flower(Clitoria ternatea) is in dried form.