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Mix dry ingredients and wet ingredients separately, dry ingredients in a bowl and wet ingredients in a stand mixer. Add the dry ingredients to the wet until well-combined. Add the food coloring until you get the desired amount of green-ness.
Pour into cupcake lined mini cupcake pans, about 3/4 of the way full.
Bake for 30 minutes or until a toothpick comes out clean.
Frost with your choice of frosting and decorate until your hearts content!
More About This Recipe
- I decided to blow your mind a little... with Green Velvet.
We’ve all heard of Red Velvet, right? It applies to confections of all kinds. Cakes, cupcakes, cookies, whoopie pies - you name it. And now just in time for St. Patty’s day, Green Velvet Mini Cupcakes! WHOA. Let it sink in, for reals.
As much as I want to take credit for this genius color-rific idea, I simply can’t. It comes from the creative baking genius, inventor of the Cake Pop, Bakerella. Yea I know, she’s incredible. I die.
Bakerella whipped up some green regular sized cupcakes for St. Patty’s Day and I decided to make them mini. When cupcakes are mini-sized, you can eat like four at a time and it feels totes fine. Especially on a holiday.
I used Bakerella's Red Velvet recipe, which is a pretty classic version of the vibrant recipe. Simply add green food coloring instead of red and boom - ready for leprechauns! To dress up your mini cakes, add festive sprinkles and a pot of gold - aka gold cupcake liners! Pop one (or several) in your mouth to celebrate the luck of the Irish coming your way!
Mix dry ingredients and wet ingredients separately. Put the wet ingredients in a stand mixer. Add the dry ingredients and mix until well-combined. Add the food coloring until you get the desired amount of green-ness.
Pour into paper lined mini cupcake pans, about 3/4 of the way full. Bake for 30 minutes or until a toothpick comes out clean.
Frost with your choice of frosting and decorate until your hearts content!
Jackie Fo enjoys party planning, cooking, baking and wine! Visit Jackie’s blog for more ideas and also check out Jackie’s Tablespoon profile for more delish goodies.
Green Velvet Cupcakes
People are crazy about red velvet cake. It's beloved in the South (who remembers the Bleedin' Armadillo Grooms cake from Steel Magnolias?) but has taken all of America by storm over the past few years -- it's found in nearly every bakery on the block. Is the obsession with red-velvet cake due to the cake's obvious merit: tender, moist cake in an attention-grabbing hue, topped with a pouf of creamy-tart cream cheese frosting? Or do we have the rumor mill to thank? Baked goods-enthusiasts have been spreading tales for some time that the cake gets its blush from a chemical reaction between the baking soda and the cocoa powder in the recipe. This is completely false, in fact, some red velvet recipes don't even call for cocoa. The cake gets its color from nothing more scientific than a large amount of food coloring.
So if you can make the cake red by dumping in a whole bunch of red coloring, then you can turn it any color, right? You sure can. Case in point: Green Velvet Cake for St. Patrick's Day. It's as easy as swapping green food coloring for red in your red velvet cake recipe. Or Chuck Hughes' Red Velvet Cupcake recipe, if you really want the best.
Chuck's Red (or Green) Velvet Cupcakes
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 cups canola oil
- 1 cup plain yogurt
- 2 tablespoons green food coloring (or red)
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 tablespoon cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat the oven to 350 degrees F.
In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool before frosting.
Note: Chuck tops his cupcakes with mascarpone cream, which is likely very good, but I love cream cheese frosting an like the way it looks on top of little cakes, so I topped mine with cream cheese frosting, instead.
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, room temperature
- 1 stick (1/2 cup) unsalted butter, room temperature
- 3 cups confectioners' sugar
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter and beat until completely combined. On low speed, gradually add the confectioners' sugar 1 cup at a time, then beat at highest speed until thick and creamy. Add the vanilla to the mixture and beat until combined.
Chuck's recipe calls for a food processor. I've never used a food processor to make cake batter before, so was tempted to ignore that part and use my stand mixer instead. But I wanted to stay loyal to Chuck and try out something new, so I broke out the food processor. (But ended up using the mixer for the frosting, anyway.)
Lucky Green Velvet Baby Cakes
Good Thursday Morning! With St. Patrick&rsquos Day coming up, I thought it would be fun to make ridiculously easy &ldquogreen&rdquo dessert this week.
For some reason my 4 year old is really nervous about St Patty&rsquos Day this year being in preschool. He has been reminding me almost daily for a couple weeks now NOT to forget to have him wear GREEN on St. Patrick&rsquos Day! I think his older brother must have scared him with the whole pinching thing 🙂
So, I had to get a few things from Sur La Table yesterday and came home with this AWESOME decorating bottle from Kuhn Rikon. It has 2 separate places to add frosting which makes a cute 2 colored swirl when used. See my pics below. I really am going to have fun with this purchase! It&rsquos what I used for these cupcakes.
Hope you enjoy, these are miniature and oh so tasty!
Found these liners at Michaels last year, they always have great holiday baking stuff 🙂
My 4 year old showcasing this Decorating Paste that I purchased at William Sonoma. I&rsquom sure other baking stores have the same thing. It comes in a 5 pack of colors and totally worth splurging on. Makes beautiful colors.
Here&rsquos my 4 year old squirting the paste in and mixing it all up, his favorite part!
Here&rsquos that awesome decorating bottle, some really pretty gold decorating dust to sprinkle on top or in the frosting and gold sprinkles (No worries if you don&rsquot have these things, they are great just frosted too!)
I didn&rsquot even know it divided until I got home, I was grinning ear to ear filling each side up with frosting. Can&rsquot wait to play around more with this!
Here you have them. Cute and green as can be 🙂
The gold looks much prettier and shiny in person, gives the frosting a sparkly touch
Lucky Green Velvet Baby Cakes
1 small box instant vanilla pudding mix
1/2 Cup plain yogurt or sour cream
5-8 drops Green decorating paste (food coloring will work, just won&rsquot be as bright green)
8 oz softened cream cheese
Yellow food coloring or decorating paste is what I used
Gold Pearl Dust or Sprinkles if desired
1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green. Scoop batter into paper lined mini cupcake tins. Bake for 15-18 minutes or until cooked through. Let cool completely.
2. To prepare frosting, beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick. Divide frosting into 2 bowls then add in a few drops of yellow food coloring or decorating paste into one.
3. Frost cupcakes and sprinkle with gold pearl dust or sprinkles if desired.
My little stinker in the kitchen 🙂
Have a great rest of your week and weekend! See you soon 🙂
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Green Velvet Mini Cupcakes - Recipes
Home » Recipes » St. Patrick's Day Green Velvet Cupcake Shamrocks
- Level: Easy
- Total: 1 hr 35 min
- Prep: 5 min
- Inactive: 1 hr 5 min
- Cook: 25 min
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/4 cups buttermilk, well shaken
1 tablespoon green liquid food coloring
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
3 large eggs, lightly beaten
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 teaspoons pure vanilla extract
Green liquid food coloring
1/2 cup green sanding sugar, for decorating
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup set aside.
- Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Fill the prepared liners about 3/4 full of batter. Bake until the cupcakes bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops green food coloring and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
- To assemble: Using a sharp serrated knife, cut 3 cupcakes in half vertically, gently sawing through the paper liners set aside. Frost the remaining cupcakes. Put the sanding sugar on a small plate and roll the edge of each cupcake 3/4 of the way around in the sugar, making a green border around each with a gap on one side. On a large serving platter, arrange 18 cupcakes in groups of three, pushing them together at the gaps, to make 6 shamrock cakes. Dip the tops of the cupcake halves in sugar and wedge a pointy end of 1 half between 2 of the cupcakes in each group to form the stems.
Alternatively, you can make the shamrock stems with mini cupcakes instead of halved full-size cupcakes: Fill 8 liners in a mini-cupcake tin 3/4 full of batter and divide the remaining batter among the two full-size cupcake tins. (The larger cupcakes will have a slightly smaller dome.)