As I may have mentioned earlier (translation: I know I’ve said this before), I use just about any excuse to bake. So I couldn’t let a holiday like St. Patrick’s Day pass without making some festive treats. As I was toying with several ideas for cupcakes, I remembered how much everyone (myself very much included) liked the red velvet cupcakes. Red didn’t seem very festive for St. Patty’s day, so out came the green velvet cupcakes!
Green Velvet Cupcakes
Yields 12 cupcakes
For the cupcakes:
4 tbsp. (57 grams) butter, room temperature
3/4 cup granulated sugar
3 tbsp. cocoa powder
1 tsp. vanilla extract
1/2 cup milk
1 cup all purpose flour
1 tsp. baking soda
1/4 cup sour cream
A few drops green gel food coloring OR 3 tbsp. green food coloring
For the frosting:
2 1/2 sticks (300 grams) butter, at room temperature
2 tsp. vanilla extract
3 cups powdered sugar
3-5 tbsp. milk
Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan(s) with liners. In a large bowl, cream the butter on high until smooth. Add the granulated sugar, and mix until small clumps of sugar and butter form. Add the egg, cocoa powder, vanilla extract, and baking soda. Mix until all ingredients are well incorporated and all lumps of disappeared. Add the milk and mix again until it is thoroughly absorbed into the rest of the mixture. In three increments, add the sour cream and flour starting with 1/2 cup of flour, followed by the sour cream, and then the final 1/2 cup of flour. Add green food coloring until the desired color is reached. Pour the batter into the lined cupcake pan(s) and bake for 18-20 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.
While the cupcakes cool, you can whip up the frosting. In a medium sized bowl, cream the butter on high until it becomes smooth and creamy. Add the vanilla extract and powdered sugar, and mix until all the ingredients are combined and the frosting returns to a smooth, albeit thick, state. To thin the frosting and make it more manageable for piping, add a few tablespoons of milk at a time until you reach the desired consistency. Spoon the frosting into a piping bag, affix with the desired tip, and pipe onto cooled cupcakes. To make the green swirl, I added a few lines of green food coloring down either side of my bag.
Cupcake recipe adapted from Brown Eyed Baker