Green Velvet Cupcakes
These are red velvet cupcakes made green for St. Patrick's Day. The Bailey's frosting gives them an Irish twist that pairs well with the cocoa base.
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Ingredients
Ingredients (~14 cupcakes)
- 1/4 cup canola oil
- 2 Tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/3 cups cake flour sifted
- 1 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup buttermilk room temperature
- 1/4 cup sour cream room temperature
- 1/4 tsp salt
- 1/2 oz green food coloring ~half a bottle
Bailey's Frosting
- 3/4 cup unsalted butter softened
- 2 cups confectioners' sugar
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp Bailey's Irish Cream
- 1 Tbsp heavy cream room temperature
Instructions
- Preheat oven to 350F and line muffin pan with paper liners.
- Beat oil, butter, and sugar for 10 minutes until fluffy.
- Add eggs one at a time, mixing 20 seconds after each, then add vanilla.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in separate bowl.
- Add half the flour mixture to butter mixture and mix until almost combined.
- Add buttermilk and sour cream, mix until almost combined.
- Add remaining flour mixture and mix until just combined.
- Mix in green food coloring until no streaks remain.
- Fill muffin cups 2/3 full with batter.
- Bake 15-18 minutes until toothpick comes out with few dry crumbs.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
- Beat butter for 3 minutes until creamy.
- Add half the confectioners' sugar and all the Bailey's, beat on low 30 seconds then medium-high 2 minutes.
- Add remaining confectioners' sugar, beat on low 30 seconds then medium-high 2 minutes.
- Slowly add heavy cream on low speed, then beat on medium-high 2 minutes until smooth.
- Frost cooled cupcakes.
Notes
Recipe makes about 14 cupcakes. Use room temperature eggs, buttermilk, sour cream, and heavy cream.
Tried this recipe?Leave a comment below & let me know!