Green Velvet Cupcakes Recipe is written and photographed by Lisa Maliga, copyright 2017. Recipe is from the book BAKING CHOCOLATE CUPCAKES AND BROWNIES: A BEGINNNER'S GUIDE.
Green Velvet Cupcake Ingredients
2 large eggs [room temperature]
1 cup sunflower oil OR vegetable oil
1 cup buttermilk
1 Tablespoon white vinegar
1 teaspoon pure vanilla
1.5 Tablespoons green gel food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 Tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
Makes 24 cupcakes
Oven temperature: 350 Fahrenheit/177 Celsius
CUPCAKE DIRECTIONS:
Preheat oven.
In a large bowl, whisk together eggs, oil, buttermilk, vinegar, and vanilla. Then stir in food coloring.
In a separate bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.
Pour batter evenly into cupcake liners. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. After about 10 minutes, remove from pans and cool completely on a wire rack.
Cream Cheese Frosting
This cream cheese frosting is easy to make and tastes different from vanilla buttercream. As cream cheese is softer than butter, you might want to take it out of the refrigerator a few minutes before making the frosting – especially if the weather and/or your kitchen is quite warm.
FROSTING INGREDIENTS
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla
2 1/2 cups powdered sugar
Dash of fresh lemon juice
FROSTING DIRECTIONS:
Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.
Watch the video!
https://www.youtube.com/watch?v=1yQ7RUPb7dQ
