Lucky Green Velvet Cupcakes for St. Patty's Day

Yum! 2

green velvet cupcakesWhen it comes to baked goods these days, it seems you can do no wrong by mixing up a red velvet cake recipe. In the last few years, the phenomenon has gone from being a joke in Steel Magnolias (the "bloody" groom's cake!) to America's favorite dessert.

But on St. Patrick's Day, fuggetabout RED -- green rules supreme! Just ask my fellow Chicagoans who dye the entire Chicago River green! So, how about baking cupcakes that have the best of both worlds -- velvet and green? Ooooh ... yes, I know you're with me on this! And who better to turn to for said recipe than Irish baking diva Christi Johnstone, who writes the adorable, mouth-watering blog, LoveFromtheOven.com? This here adorable cupcake is her own work, and you know you wanna piece of that.

Green Velvet Cupcakes from LovefromtheOven.com via Bakerella

Ingredients

Cupcakes

  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 Tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 oz green food coloring

Cream Cheese Frosting

  • 1 oz package of softened cream cheese
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 1 bag powdered sugar (2 lb bag)
  • Milk as needed

More from The Stir: Black & White Stout Milkshake for St. Patrick's Day

Directions

  1. Preheat your oven to 350 degrees.
  2. Grease your muffin/cupcake tin.
  3. Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients (except food coloring). Whisk until blended and sit aside. 
  4. Place all dry ingredients in your mixing bowl and stir together well. Now take a deep breath and dump all that food coloring, yes the entire bottle, into the wet ingredients. Mix well.
  5. Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green as the day is long. (Note, this is NOT the time to accidentally crank the KitchenAid on to high. Unless you want a green and slightly vinegar smelling kitchen.)
  6. Pour the batter into cupcake pan.
  7. Bake for 16 minutes approx. Then, while they're cooling, you can start making the frosting.
  8. Cream together cream cheese, butter, and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. Add in milk as needed to get to the desired consistency.
  9. Now frost and decorate until your little heart is content.

(Note: The cute shamrock sprinkles and green gingham cupcake liners are from Michaels.)

Hungry? Need dinner ideas? Just love anything and everything food and recipes? Then you'll totally want to follow us on Pinterest! Our virtual pin boards on Kid Friendly Recipes , Sweet Treats  and Easter 2012 are pure eye candy. Yum!


Image via Christi Johnstone/LovefromtheOven.com

cupcakes, holiday entertaining, holidays, st patrick

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Jessica Fox Del Santo

"Regular size cupcakes were around 16, mini cupcakes about 13". Just in case anyone was wondering an approximate yield amount.

momav... momavanessa

I am making some Chocolate sour cream cupcakes for my son's birthday party on the 18th. I may as well make these to to eat on Saturday!! LOL Thanks!!

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