Name: Green Velvet Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cupcakes: -; 1/4 cup brewed coffee, cooled -; 2 tablespoons baking cocoa -; 1-1/2 cups all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 cup sugar -; 1/4 cup unsalted butter, softened -; 1/4 cup canola oil -; 1 large egg, room temperature -; 1/2 cup buttermilk -; 2 tablespoons green food coloring -; 1 teaspoon vanilla extract -; Frosting: -; 1/2 cup (1 stick) unsalted butter, softened -; 1 package (8 ounces) cream cheese, softened -; 1 teaspoon vanilla extract -; 1/2 teaspoon salt -; 3-1/2 cups confectioners' sugar -; Sprinkles or edible decorations, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Green Velvet Cupcakes

1. Cupcakes: -

2. 1/4 cup brewed coffee, cooled -

3. 2 tablespoons baking cocoa -

4. 1-1/2 cups all-purpose flour -

5. 1 teaspoon baking powder -

6. 1/2 teaspoon baking soda -

7. 1/2 teaspoon salt -

8. 1 cup sugar -

9. 1/4 cup unsalted butter, softened -

10. 1/4 cup canola oil -

11. 1 large egg, room temperature -

12. 1/2 cup buttermilk -

13. 2 tablespoons green food coloring -

14. 1 teaspoon vanilla extract -

15. Frosting: -

16. 1/2 cup (1 stick) unsalted butter, softened -

17. 1 package (8 ounces) cream cheese, softened -

18. 1 teaspoon vanilla extract -

19. 1/2 teaspoon salt -

20. 3-1/2 cups confectioners' sugar -

21. Sprinkles or edible decorations, optional -

How to cook deliciously - Green Velvet Cupcakes

1. Stage

Preheat the oven to 350°F. Line a standard-size muffin pan with paper liners. In a small glass measuring cup, whisk together the hot coffee and the cocoa powder until combined. Set aside.

2. Stage

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

3. Stage

In the bowl of a stand mixer (or a regular bowl if you want to use an electric mixer), cream together the sugar and butter for three to four minutes until smooth and creamy. Then, add the oil and beat vigorously for two minutes. Add the egg, buttermilk, green food coloring and vanilla, and beat for another one to two minutes until evenly combined.

4. Stage

Next, gradually add the dry ingredients to the wet ingredients, stirring after each addition until no dry patches remain. Add the reserved coffee/cocoa mixture to the batter and stir to combine. Editor's Tip: Feel free to adjust the amount of green food dye in the recipe to achieve the green hue that you desire.

5. Stage

Next, fill each muffin cup about two-thirds full with batter. Tap the pan gently on the counter to release any air bubbles, and then transfer the pan to the preheated oven. Bake for 18 to 20 minutes or until fully baked. Remove promptly and let cool for five minutes in the pan before transferring them to a wire rack to cool completely. Editor's Tip: You can test a cupcake or cake for doneness by inserting a toothpick into the center. If it comes out clean, the cupcakes are fully baked. You can also use an instant-read thermometer to test a cupcake for doneness. When the center registers between 205° and 210°, the cupcakes are fully baked.

6. Stage

In the bowl of a stand mixer, beat the butter and cream cheese together until smooth and fluffy, three to four minutes. Add the vanilla and salt, and beat for another 30 seconds to combine. With the mixer on low, gradually add the confectioners' sugar and continue to mix until completely combined.

7. Stage

Fill a pastry bag fitted with a large star or round tip with the prepared frosting. Then, pipe a generous swirl of frosting on top of each cooled cupcake. Decorate with sprinkles and edible decorations of your choice and serve. Editor's Tip: If you prefer a lesser amount of frosting, you can cut the frosting recipe in half and use an icing spatula to spread a thinner layer onto each green velvet cupcake.