Green Velvet Cupcakes

(from castro15’s recipe box)

Categories: Dessert

Ingredients

  • For the Cupcakes:
  • 1 cup cake flour (not self-rising)
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tbsp. distilled white vinegar
  • 1 tsp pure vanilla extract
  • 1/2 tsp green gel food coloring
  • For the Frosting:
  • 2 oz. white chocolate, chopped
  • 3 large egg whites, at room temp
  • 3/4 cup sugar
  • 1/4 tsp salt
  • Pinch of cream of tartar
  • 2 sticks unsalted butter, cut into pieces, at room temp
  • 1 tsp pure vanilla extract
  • Assorted green sprinkles, for decorating

Directions

  1. Make the cupcakes: Preheat the oven to 350. Line a 12-cup muffin pan with paper liners. Sift the cake flour, cocoa powder, baking soda and salt into a large bowl. Whisk the sugar, milk, vegetable oil, egg, vinegar, and vanilla in a separate large bowl. Whisk in the flour mixture until smooth. Add the green food coloring and stir until combined.

  2. Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool slightly in the pan, then remove to a rack to cool completely.

  3. Meanwhile, make the frosting: Put the white chocolate in a small heatproof bowl set over a saucepan of simmering water. Cook, stirring, until melted; remove the bowl from the pan and let cool slightly. Reserve the pan of simmering water.

  4. Whisk the egg whites, sugar, salt and cream of tartar in a large heatproof bowl set over the pan of simmering water. Cook, whisking, until the sugar dissolves and the mixture registers 130 on a candy thermometer, 3-5 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff peaks form, 1 to 2 minutes. Reduce the mixer speed to medium and beat until the bowl is no longer warm, 1 to 2 more minutes.

  5. Increase the mixer speed to medium high and continue beating, add the butter one piece at a time, until thick and combined. (The mixture might separate, but keep beating and it will smooth out.) Add the melted white chocolate and vanilla and continue beating until just combined.

  6. Transfer the frosting to a Ziploc bag and snip a corner. Pipe onto the cupcakes and decorate with green sprinkles

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