I have missed every fun food related “holiday” since, well… ever. I missed Pi Day, Nutella Day, CCC week, Pound Cake Day (or was it week?) either way, I miss EVERYTHING!! So I WASN’T missing the chance to make something awesome for St. Patrick’s Day.
Enter: Green Velvet Cupcakes! The color is AMAZING!! The texture of these is fluffy and moist and they bake up so pretty!! If you’re looking for drop dead delicious chocolate flavor, look elsewhere. These have a hint of chocolate flavor but vanilla takes the spot light. But there’s something to be said for aesthetics!! I sent half to work with the fiance (and I’m happy to report that they are all gone!) and the other half went to work with me. Not even the UPS guy could turn one down.
As soon as the green shock-and-awe wore off, there wasn’t a sound. Except the munching and “mmmm, oh yum’s” filling the air. I’ll be using this recipe as my go to Red Velvet cake recipe as well, but I’ll be playing around with different chocolate measurements.
I topped these with a tad of vanilla frosting (although cream cheese is ideal, but when you discover that you only have half a block left, this can pose a problem. HALF A BLOCK?! Who has HALF a block? Ugh.) and green sprinkles.
They are SURE to delight!!
Red Green Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa (mine was heaping)
1 teaspoon salt
1 teaspoon baking soda
1 cup oil (use 1-1/2 for a layer cake)
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. green food coloring (usually one standard McCormick bottle)
- Preheat oven to 350 degrees.
- Line two cupcake pans with liners.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix starting on LOW to get things going(this is ONE ENTIRE BOTTLE of food coloring, you don’t want it on your clothes!) then on medium-high for about a minute or until completely combined.
- Fill each liner about 2/3 of the way (I had extra batter left over so I filled em up about 3/4 of the way) and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes for a layer cake and about 18 minutes for cupcakes. Or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting (which I wasn’t too crazy about but below is the recipe in case you’re interested).
Fluffy Vanilla Frosting
From Martha Stewart’s Cupcakes book
Makes about 4 cups
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
After seeing how fun baking something like this for St. Patty’s day was, I vow to bake more fun themed things for foodie holidays. Just do me a favor? Remind me when they are