Green velvet cupcakes
2 Hours | Makes 24
Cupcakes
2½ cups All-Purpose Flour
1½ cups Granulated Sugar
1 tsp Baking Soda
1 tsp Table Salt
2 tsp Cocoa Powder
2 Tbsp Green Food Coloring
2 Large Eggs Room Temperature
¾ cup Buttermilk Room Temperature
1 tsp White Vinegar
1½ cups Vegetable Oil
1½ tsp Vanilla Extract
Icing
1 lb Cream Cheese Room Temperature
4 ½ cups Confectioners’ Sugar
1 cup Salted Butter Room Temperature
1½ tsp Vanilla Extract
¼ tsp Table Salt
Start by making the icing. Combine all ingredients and whisk together using an electric mixer on low speed for 2 minutes. Scrape down the sides and increase the speed to medium-high. Whisk for 2-3 minutes until the icing becomes fluffy. Chill the icing in the refrigerator for 1 hour.
Preheat the oven to 350 degrees.
Spray two muffin pans or line with muffin cups.
Sift the flour, sugar, baking soda, salt and cocoa powder together in a mixing bowl.
Using an electric mixer, whisk together the vegetable oil, buttermilk, eggs, vinegar, food coloring and vanilla extract on medium speed for 2 minutes. Carefully add the dry ingredients and whisk together for an additional 2 minutes. Scrape the sides down into the bowl and mix for an additional 30 seconds. Ensure all ingredients are fully incorporated.
Distribute the batter evenly into the muffin pans. Place the two pans on the middle rack of the oven. Bake for about 15 minutes or until a toothpick comes out clean.
Cool cupcakes for 30 minutes before icing. Decorate with sprinkles.
Cupcakes
2½ cups All-Purpose Flour
1½ cups Granulated Sugar
1 tsp Baking Soda
1 tsp Table Salt
2 tsp Cocoa Powder
2 Tbsp Green Food Coloring
2 Large Eggs Room Temperature
¾ cup Buttermilk Room Temperature
1 tsp White Vinegar
1½ cups Vegetable Oil
1½ tsp Vanilla Extract
Icing
1 lb Cream Cheese Room Temperature
4 ½ cups Confectioners’ Sugar
1 cup Salted Butter Room Temperature
1½ tsp Vanilla Extract
¼ tsp Table Salt
Start by making the icing. Combine all ingredients and whisk together using an electric mixer on low speed for 2 minutes. Scrape down the sides and increase the speed to medium-high. Whisk for 2-3 minutes until the icing becomes fluffy. Chill the icing in the refrigerator for 1 hour.
Preheat the oven to 350 degrees.
Spray two muffin pans or line with muffin cups.
Sift the flour, sugar, baking soda, salt and cocoa powder together in a mixing bowl.
Using an electric mixer, whisk together the vegetable oil, buttermilk, eggs, vinegar, food coloring and vanilla extract on medium speed for 2 minutes. Carefully add the dry ingredients and whisk together for an additional 2 minutes. Scrape the sides down into the bowl and mix for an additional 30 seconds. Ensure all ingredients are fully incorporated.
Distribute the batter evenly into the muffin pans. Place the two pans on the middle rack of the oven. Bake for about 15 minutes or until a toothpick comes out clean.
Cool cupcakes for 30 minutes before icing. Decorate with sprinkles.