GREEN VELVET CUPCAKES

FREE

May 12, 2021
Christy Cooks
- 0/5
0 Reviews

PREP TIME

10 Mins
COOK TIME

20 Mins
SERVING

12 People
REVIEWS

0

This recipe for Homemade Green Velvet Cupcakes is really flexible. Ideal for the Christmas occasions or St. Patricks Day! Simply change the food shading to change it over to a red velvet cupcake!

Ingridients

1 ⅓ cups cake flour, sifted
1 tbsp unsweetened cocoa powder
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, melted and cooled
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp white distilled vinegar
⅔ cup buttermilk
1 tsp green gel food coloring (I used Kelly Green)

DIRECTIONS

01 Step

Preheat the oven to 350°F. Line a cupcake tin with paper liners, set aside.

02 Step

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt into a medium-sized bowl, set aside.

03 Step

Pour the butter into a large bowl and add the sugar, stir together until combined. Add the egg and stir in until combined. Add the vanilla and vinegar, stir to combine.

04 Step

Add the flour mixture (a little at a time) and stir it in until fully combined with no dry patches.

05 Step

Add the buttermilk, stir until combined.

06 Step

Scrape down the sides well and add the food coloring until everything is dyed green.

07 Step

Fill the liners evenly, a little more than ¼ cup batter into each cupcake liner. Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.

08 Step

Let cool in the cupcake tin for 5 minutes. Place cupcakes on a wire rack to cool completely.

09 Step

Add frosting of your choice!

CHEF'S NOTES

I'm utilizing cake flour in this recipe. You can discover it in the preparing passageway of your supermarket. One of the more well known brand names for cake flour is "Swans Down." I have begun trying different things with this flour in my prepared merchandise and I truly think it has an effect in how feathery it ends up. On the off chance that you can't discover it, you can utilize universally handy flour. Simply filter it prior to utilizing. The distinction between cake flour and universally handy flour is cake flour is made with a delicate winter wheat grain and is finely processed. The protein content is likewise lower than generally useful flour which implies it delivers less gluten. So you end up with a lighter, fluffier and less thick prepared great.

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Christy Cooks

Written by

I started cooking as a child. My parents both worked full time and we always had a houskeeper who cleaned and looked after me and my brother. When I was 12 years old, I asked my mother if I could cook supper every night instead of the housekeeper. She agreed. She even let me make the grocery list and do the shopping - she just signed the check! Never a chore, that was the start of a hobby I am passionate about. Now, I am very confident in the kitchen and love to entertain