Happy St. Patrick’s Day!!!! This day has taken a whole new meaning from my old Bennigan’s days of cocktail waitressing during their Blarney Blasts! Now I am making cupcakes for my 4-year old’s preschool St. Patrick’s Day party!
I love to make Red Velvet cupcakes but these cupcakes can really be made in all different colors! So, I took out the red food coloring & replaced it with GREEN! Also, my kids love the cream cheese frosting that usually accompanies Red Velvet cupcakes…I HAD to use it for these Green Velvets as well! These were a big hit & the teachers appreciated that I sent more for them to enjoy! The kids loved them because they were green, because of the scrumptious cream cheese frosting, & of course any day they get a cupcake at school is an awesome day for them! Top of the mornin’ to ya!
- 1 ¼ cups vegetable oil
- 2 cups sugar
- 2 eggs
- 2 ½ Cake Flour
- 1 T cocoa powder
- 1 t salt
- 1 t baking soda
- 1 cup buttermilk
- 2 T green food coloring
- 1 t white distilled vinegar
- 1 T vanilla
- Cream Cheese Frosting
- 1 stick of butter
- 8oz cream cheese
- 1 bag (2lbs) confectioner’s sugar
- 2 T milk
- Preheat oven 350°F.
- Pour oil in the bowl of the mixer. Add sugar. Add eggs one at a time until fully incorporated.
- Sift together the cake flour, cocoa powder, salt & baking soda.
- In a measuring cup add buttermilk, green food coloring, vinegar, & vanilla to mix together.
- Interchangeably mix in milk & flour mixture ⅓ at a time just until incorporated. Do not overmix.
- Line cupcake tin with cupcake liners & fill ⅔ full with batter.
- Bake 16 minutes for regular cupcakes/9 minutes for mini cupcakes or until the top is springy & a toothpick is clean when inserted. If the toothpick is wet, put the cupcakes back in the oven for 2 more minutes. Repeat as many times as needed.
- Once the cupcakes are fully cooked & are easy to handle, pull the cupcakes directly from the cupcake tin to a wire rack to cool.
- Place a piping tip in a piping bag & fill with frosting. When the cupcakes are fully cooled, frost the cupcakes.
- Decorate the cupcakes with sprinkles, candies, or decorative picks.
- Enjoy! ♡
KITCHEN TIPS ♡
♡ If using a stand-up mixer, the paddle attachment is the best attachment to use. I have made cupcakes with people recently that had no idea what the paddle attachment is! It is the best attachment to make the batter with. In general, it works best for creaming butter which means the batter & the frosting. I use my paddle attachment more than my whisk or the dough hook. Ingredients get really stuck in the whisk attachment & the dough hook is for kneading purposes.
♡ There is buttermilk in the dairy section of the grocery store. It usually comes in a quart & I don’t usually use it all & plus it can be pricey. Buttermilk can be frozen in ice trays or measured out in zip locks for future use. Or I make my own buttermilk by using 1 Tablespoon of distilled vinegar to 1 cup of regular milk.
♡ I use cake flour for my vanilla cupcakes instead of all-purpose flour. AP flour will work, but cake flour makes the cake light & spongy whereas the AP flour will create a texture that can be heavier & dense. I like to make my own cake flour because it is less expensive to make than to buy it & it is easy to make! Scale 1 cup of flour in a bowl & then take 2 tablespoons of the flour back out of the bowl. Replace that with 2 tablespoons of cornstarch. Yes! Cornstarch! Cornstarch has a silky feel to it & it helps take out some protein content which makes a difference with gluten forming.
♡ I sift my dry ingredients of flour, salt, & baking powder. Sifting is important in cupcakes because it makes the flour lighter which helps all the ingredients to incorporate easier. To sift, a strainer is needed & a medium-sized bowl. Simply put the flour, salt, & baking powder through the strainer by hitting the sides of the strainer or if the flour is going outside the bowl, use a spatula to push the ingredients through.
♡ In order to try & keep my cupcakes uniform, I use a scoop & a bowl of water when I am putting the batter in the muffin tin. I use a 1/4 cup scoop for regular cupcakes & a tablespoon for mini cupcakes. The bowl of water keeps the batter from sticking to the scoop. I place my scoop in the water in between each cupcake scoop. A little bit of water won’t affect the baking process!
♡ My oven has hot spots which means that the oven is hotter in certain places than in others. When I check my cupcakes, I turn the cupcake tins around & switch the sides of the cupcake tins. This helps me cook my cupcakes more evenly!