Green Velvet Cupcakes
I've decided
I'll bake
Green Velvet Cupcakes
to take to the
St.Patty's Day Party
I'll attend this weekend
time permitting
I'll do a "test bake"
midweek
any takers
to sample the first batch?
2 1/2 cups
all-purpose flour
2 cups sugar1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup vegetable oil
1 cup buttermilk***
1 tablespoon white vinegar
1 teaspoon vanilla
1 oz green food coloring
*** to make buttermilk, place 1 tablespoon of white vinegar
in a liquid measuring cup.
then add enough milk to the cup, to bring liquid to 1 cup line.
let stand 5 minutes.
voila - Buttermilk!
preheat oven to
350 degrees,
line cupcake pans with cupcake papers
******
in a medium bowl,
whisk lightly eggs
add oil, buttermilk, vinegar, vanilla & food coloring
whisk all together til blended ... then set aside
in a large bowl, sift
together flour, sugar, cocoa, salt & baking soda
then beat on medium speed with an electric
mixer for
1 minute, or JUST until everything is well combined
DON'T overbeat,
or the result will be very tough cupcakes!
bake for 15-17 minutes
cool completely before frosting
the ICING on the cupcake!
if you're in a hurry,
Betty Crocker makes
a decent premade cream cheese icing,
sold aside cakes mixes,
in local North American grocery stores.
or
Home Made Cream Cheese Icing
1 oz pkg of softened cream cheese
1/4 cup of margarine
1 - 2 lb bag of icing sugar
milk as needed
cream together cream cheese & margarine in a bowl until smooth.
slowly add in, icing sugar as you continue mixing.
add just enough milk as needed to get to the desired consistency.
either spread cream cheese icing on cupcakes with a knife,
or do what I've been doing for years,
put cream cheese icing in a ziplock bag,
then cut a very small corner off the bottom of bag
and pipe icing atop the cupcakes!
slowly add in, icing sugar as you continue mixing.
add just enough milk as needed to get to the desired consistency.
either spread cream cheese icing on cupcakes with a knife,
or do what I've been doing for years,
put cream cheese icing in a ziplock bag,
then cut a very small corner off the bottom of bag
and pipe icing atop the cupcakes!
Enjoy!





















