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Green Velvet Cupcakes Recipe

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Delightful Green Velvet Cupcakes feature a moist, tender crumb with a subtle cocoa undertone, perfectly colored with vibrant green food coloring. These cupcakes are ideal for festive occasions or a fun dessert treat, finished with a smooth whipped cream cheese frosting for a rich and creamy touch.

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 4 Tablespoons cornstarch
  • 2 Tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (room temperature)
  • 1 ½ cups granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup buttermilk (room temperature – see notes)
  • ¼ cup oil (canola or vegetable)
  • 1 ounce green liquid food coloring (not gel)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F and line muffin tins with paper cupcake liners to prevent sticking. Set these aside while you prepare the batter.
  2. Sift dry ingredients: Sift the all-purpose flour, cornstarch, unsweetened cocoa powder, baking powder, and salt twice using a fine mesh sieve. This ensures the dry ingredients are light, aerated, and lump-free.
  3. Cream butter and sugar: In a stand mixer fitted with a paddle attachment, cream the room temperature unsalted butter with granulated sugar until the mixture is fluffy and pale in color, providing a light texture to the cupcakes.
  4. Add eggs: Add the eggs one at a time, mixing thoroughly after each addition to incorporate air and maintain the batter’s consistency.
  5. Combine wet ingredients: Mix in the buttermilk, oil, green liquid food coloring, and vanilla extract until the mixture is well combined. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  6. Incorporate dry ingredients: Gradually add the sifted dry ingredients to the wet ingredients in the mixer and stir until just combined. Be careful not to over-mix to keep the cupcakes tender.
  7. Fill cupcake liners: Using a #24 scoop, portion the batter into the cupcake liners, filling each about two-thirds full. This recipe should yield approximately 20 cupcakes.
  8. Bake: Bake the cupcakes at 350°F for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should spring back when touched.
  9. Cool and frost: Allow the cupcakes to cool completely before applying your preferred frosting. The recommended topping is a whipped cream cheese frosting for a rich and tangy finish.

Notes

  • Make sure all cold ingredients like eggs and buttermilk are at room temperature to help the batter mix evenly and rise properly during baking.
  • Use liquid green food coloring for even color distribution; avoid gel coloring as it may affect batter texture.
  • For buttermilk substitute, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5-10 minutes before use.
  • Do not overmix the batter after adding dry ingredients to avoid dense cupcakes.
  • Whipped cream cheese frosting pairs wonderfully with these cupcakes, adding a creamy tang.

Find it online: https://cookedbysarah.com/green-velvet-cupcakes-recipe/