Green Velvet Cupcakes — Stacie Lamoore

Green Velvet cupcakes are an exciting twist on the traditional Red Velvet cake. Not only do you get a twist on a traditional cake you also have a great dessert option for St Patrick’s Day. This recipe will make one dozen cupcakes. The frosting recipe will be enough to generously frost the entire batch. If you are worried about having too much frosting you can cut the recipe in half, this will be enough to put a medium amount of frosting on all the cupcakes.

I chose to leave the cream cheese frosting its plain white color and then sprinkle the top with Gold Wilton Pearl Dust. This creates the Irish flag’s color scheme on top of the cupcakes.

Green Velvet Cupcakes:½ Cup + 2 Tablespoons Oil½ Cup Buttermilk1 Eggs1 ½ Tablespoons Green Food Coloring½ Teaspoon White Vinegar½ Teaspoon Vanilla1 ¼ Cup Flour¾ Cup + 2 Tablespoons Sugar½ Teaspoon Baking Soda¼ Heaping Teaspoon salt½ Tablespoon Dutch Process Cocoa PowderPreheat the oven to 350 and prepare a cupcake pan with liners

Mix the eggs, sugar, vanilla, vinegar, buttermilk, green food coloring, milk and oil in a large bowl.When well combined add the baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.Let cool for 2 minutes then turn onto a cooling rack.

Cream Cheese Frosting:4oz Softened Unsalted Butter8oz Softened Cream Cheese2 Cups Powdered Sugar½ Teaspoon Vanilla Extract

Cream the butter and cream cheese together until soft and creamy.With the mixer on low add the powdered sugar, making sure to scrape down the sides.Add the vanilla extract.Mix on medium speed until the frosting is smooth and fluffy.

When the cupcakes have cooled top with the cream cheese frosting.

I chose to sprinkle gold Wilton Pearl Dust on top of the frosting to complete the Irish color scheme.

Source: Cake adapted from Kiss my Bundt by Chrysta Wilson