St. Patrick's Day Green Velvet Cupcakes - a fluffy and super moist fusion of vanilla and chocolate; a St. Patrick's Day twist on popular red velvet cupcakes.
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St. Patrick's Day is on the horizon which means I am swimming in green recipes, and getting ready for the St. Patty's Day party I will be throwing in combination with March Madness. I am super stoked about this party and to be trying out new recipes.
I was a bit hesitant about making these Green Velvet Cupcakes because I am not a fan of red velvet, and I prefer making doctored cake mixes because they are easier and far more difficult to screw up.
Fun side note, a million years ago I took a cake decorating class from a popular local bakery. The owner told the class that they themselves use boxed cake mix for all their cakes because the ingredients are already measured out. I seriously never thought twice about using boxed cake mix or doctored cake mix again.
All that being said, I am insanely happy with how these St. Patrick's Day cupcakes turned out. They are positively DELICIOUS!
Green Velvet Cupcakes are a more delicious take on red velvet cupcakes. They are fluffy, beyond moist, and have a perfect velvety texture. They're the perfect combo of vanilla meets chocolate and are just the right amount of easy. Furthermore, they are absolutely superb for St. Patrick's Day, heck, you could swing these for Christmas too.
You do not need a mixer for these delightful cupcakes. In fact, I'd advise against it. Over-mixing cupcake batter is how you get dense and tough cupcakes. You want these to be fluffy and moist, it's a huge selling point beyond the flavor. The batter is not difficult to hand mix either, as it's quite liquidy, as it should be.
The other factor that makes these cupcakes super moist and fluffy is the use of cake flour and the sifting of the dry ingredients. These steps are absolutely necessary. Cake flour is finer, which helps create a fluffy texture, and sifting aerates and evenly combines the dry ingredients, which also aids in fluffiness.
What makes these St. Patrick's Day Green Velvet Cupcakes stand out is the green. I will be the first to say that green is not an overly appetizing color, but it's very necessary if you want the name to fit with the cupcake. I used Americolor Leaf Green Soft Gel Paste, but if you prefer a bright green Americolor Electric Green would work.
For the tops of these velvety cupcakes, I used Vanilla Buttercream but Cream Cheese Frosting would also be great. I fitted a disposable pastry bag with a #6B star tip.
To pipe the frosting, hold the piping bag vertically with the tip directly in the center of the cupcake and squeeze with even pressure until the frosting covers a good portion of the cupcake. Then give them a sprinkle of St. Patrick's Day Fusion Sprinkle Mix.
After that, the rest is history, in that I devoured the cupcakes with reckless abandon. 😉
St. Patrick's Day will be magically delicious with these Green Velvet Cupcakes!
Now, if only I could find that pot of gold.
St. Patrick's Day Green Velvet Cupcakes
Ingredients
For Cupcakes
- 1 cup cake flour, not self-rising
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup 1% milk, at room temperature¹
- ½ cup vegetable oil
- 1 large egg, at room temperature
- 1 tablespoon distilled white vinegar
- 1 teaspoon pure vanilla extract
- ½ teaspoon green gel food coloring
For Frosting & Decorations
Instructions
For Cupcakes
- Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
- In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl whisk together sugar, milk, vegetable oil, egg, vinegar, and vanilla. Whisk in the flour mixture until smooth.
- Add the green gel food coloring; stir until combined.
- Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 Disher to scoop batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean; about 15 minutes.
- Remove cupcakes from the oven and allow cupcakes to cool in a cupcake pan for 5 minutes; transfer to a wire rack to cool completely. Cupcakes should be cooled completely before frosting.
- While the cupcakes are cooling make vanilla buttercream frosting.
- To pipe the frosting, use a disposable pastry bag fitted with a #6B star tip. Hold the piping bag vertically with the tip directly in the center of the cupcake, hovering about ¼" above the cupcake, and squeeze with even pressure until frosting covers the desired amount of cupcake. Immediately sprinkle with St. Patrick's Day Fusion Sprinkle Mix. Eat & Enjoy!
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