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.
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 Americolor Soft Gel Paste Leaf Green
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!
Notes
Store Green Velvet Cupcakes in an airtight container; will keep for 3+ days.
¹ 1%, 2%, or whole milk will work. I used 1% milk.
