Thursday, March 17, 2011

Happy Saint Patrick's Day!!! - Green Velvet Cupcakes

Having lived in New York City for 13 years right out of College, I love St. Patrick's Day.  New Yorkers really know how to celebrate this Holiday!  Here in the west, it is just not afforded the same enthusiasm.  In my office, however, we always have a "Potato Putt" with the grand prize of "Lucky Charms" Cereal and a fun "Pot O'Luck" Lunch.  This year for the "Pot O'Luck" I decided to bring Green Velvet Cupcakes.  They're delicious and they were a hit.  I just switched out the red food coloring for green food coloring in my Red Velvet Cupcake recipe.  Easy peasy...

Green Velvet Cupcakes
Makes 33 Cupcakes

3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
1 ounce green food coloring
1 1/4 teaspoons white vinegar
1 1/4 teaspoons vanilla extract
1/8 cup water

Preheat oven to 350 degrees F. Line cupcake pan with paper liners. Sift together flour, baking soda, salt and cocoa powder into a bowl and set aside.

In a mixer fitted with the paddle attachment, mix oil, sugar and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low scraping down sides occasionally and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Using an ice cream scoop, scoop the batter into the liners and bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Let cool.

Decorator Cream Cheese Frosting

1 lb. cream cheese, room temperature
1/2 lb. unsalted butter, room temperature
1/2 cup white shortening (such as Crisco)
1 lb. powdered sugar
1 1/2 teaspoons vanilla extract
Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip.

The frosting can be used right away or stored in the refrigerator up to a week.

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