Green Velvet Cupcakes w/ Cream Cheese Frosting

Do you need a dessert to make for St. Patrick's Day? I decided to copy tons of other people and go the simple route by making red velvet cupcakes but using green food coloring instead of red.

Would you believe that I've never made red velvet cupcakes before? I'm not sure why I didn't have those on my 28 Before 28 list, come to think of it.

I had the absolute hardest time finding sprinkles for St. Patrick's Day. I ended up buying some with Easter eggs in the and figuring I could just pick them out of the other green sprinkles. Then, of course, the day after I made the cupcakes I was walking through Wegman's with my mom and low and behold there are specific St. Patrick's Day sprinkles. ::sigh::



Green Velvet Cupcakes with Cream Cheese Frosting
Source: Chef in Training
Servings: 12 cupcakes
Printer Friendly

Cupcake Ingredients:
    • 4 oz. unsalted butter, at room temperature
    • 2 oz. Neufatchel cream cheese, at room temperature
    • 1 cup sugar
    • 2 eggs
    • 1 1/4 cup all-purpose flour
    • 1/4 cup cocoa powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup plain non-fat yogurt
    • 1 tsp. vanilla
    • green food coloring
Directions:
1. Preheat the oven to 350. Line a cupcake pan with paper or foil liners.
2. Combine butter, cream cheese and sugar together in the bowl of a stand mixer. Beat on medium speed until light and fluffy. Add the eggs in, one at a time.
3. Meanwhile, combine the flour, cocoa powder, baking soda and salt together in a bowl. Set aside.
4. Add the yogurt and vanilla to the stand mixer, then reduce the speed to low and add in the dry ingredients until fully mixed.
5. Squeeze in the green food coloring until it reaches your desired color.
6. Spoon the batter into the prepared cupcake liners, filling each one 2/3 to 3/4 of the way full.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Transfer to a wire rack to cool completely before adding frosting.

Cream Cheese Frosting:
    • 6 oz. Neufatchel cream cheese
    • 2 tbsp. unsalted butter, at room temperature
    • 2 tbsp. plain non-fat yogurt
    • 1 tsp. vanilla
    • 2 1/2 cups powdered sugar
    • sprinkles
Directions:
1. Combine cream cheese, butter, yogurt and vanilla together in the bowl of a stand mixer. Slowly add in the powdered sugar and mix until smooth.
2. Pipe or spread frosting onto cooled cupcakes and decorate with sprinkles.



These were cute little cupcakes and a lot denser than I imagined them to be. I think if I ever make a green cupcake again, I'll just go with the typical vanilla cupcake and add green food coloring. I found I had to add a ton of food coloring to counteract the cocoa powder from this recipe. Either way, these are cute little cupcakes and cream cheese frosting will always be my favorite. 

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