Green Velvet Cupcakes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
30 cupcakes
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Calories
316 kcal
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Course
Dessert
Green Velvet Cupcakes
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These green velvet cupcakes are topped with fluffy vanilla frosting and the perfect holiday sweet treat! Simple to make and delicious to enjoy!
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Ingredients
For cake:
- 3-1/2 cups cake flour
- 3/4 cups unsalted butter room temperature
- 2 cups granulated sugar
- 3 large eggs room temperature
- 6 tablespoons green food coloring
- 3 tablespoons unsweetened cocoa
- 1-1/2 teaspoons vanilla extract
- 1-1/2 teaspoons kosher salt
- 1-1/2 cups buttermilk
- 1-1/2 teaspoons cider vinegar
- 1-1/2 teaspoons baking soda
For Frosting:
- 6 tablespoons all-purpose flour
- 2 cups milk
- 4 sticks unsalted butter room temperature
- 2 cups sugar
- 2 teaspoons vanilla extract
Instructions
For cake:
- Preheat oven to 350°F. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with paper liner.
- In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared cupcake tins. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan for 10 minutes, then remove from the pan and cool completely on the rack before icing.
For icing:
- In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
- In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
- Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
316kcal
(16%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Cholesterol
65mg
(22%)
Sodium
274mg
(11%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 30cupcakes
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 316kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 274mg | 11% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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