ST. PATRICK’S DAY: Green Velvet Cupcakes

March 13, 2015 at 5:53 pm · Filed under Cookies-Cake-Pastry, Recipes, St. Patrick's Day

Easy-Green-Velvet-Cupcakes-mccormick-ps-230

St. Patrick’s Day cupcakes. Photo courtesy
McCormick.

The popularity of red velvet cake has opened the doors for other brightly-colored cakes. Duncan Hines even has a seasonal line of “Velvet” mixes: Spring Velvets (pink and yellow layers), Summer Velvets (blue and red layers with white frosting for July 4th), Autumn Velvets (orange and brown layers) and Holiday Velvets (red and green layers).

But in this easy recipe for Green Velvet Cupcakes, German chocolate cake mix is used, along with an entire bottle of green food color. You can leave the frosting vanilla-flavored or add mint extract. You can leave the frosting white or tint it green.

Prep time is 20 minutes, cook time is 20 minutes. Don’t forget that you’ll need two 12-well muffin tins and paper liners! These shamrock cupcake liners have free standard shipping.

RECIPE: GREEN VELVET CUPCAKES

A green twist on classic red velvet, these cupcakes are perfect for St. Patrick’s Day, with a delicious cream cheese frosting.

Ingredients For 24 Servings

1 package (2-layer size) German chocolate cake mix with pudding (e.g. Betty Crocker’s)

1 cup sour cream

1/2 cup water

1/4 cup unsweetened cocoa powder

1/4 cup vegetable oil

1 bottle green food color

3 eggs

2 teaspoons pure vanilla extract

For The Frosting

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons pure vanilla extract

1 box (16 ounces) confectioners’ sugar

Optional: 1/2 teaspoon pure peppermint extract

Optional: 1/2 teaspoon green food color

Decorations: green sprinkles, sanding sugar or confetti shamrocks

Preparation

1. PREHEAT the oven to 350°F. Beat the cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with an electric mixer on low speed, just until moistened, scraping the sides of the bowl frequently. Beat on medium speed for 2 minutes.

2. POUR the batter into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

You’ll need one bottle for the cupcakes, plus more if you want to tint the frosting green. Photo courtesy McCormick.

3. COOL in the pans for 10 minutes. Remove from the pans; cool completely on wire rack.

4. MAKE the cream cheese frosting. Beat the cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Add optional mint extract and green food color. Gradually beat in confectioners’ sugar until smooth. Makes 2-1/2 cups.

5. FROST the cooled cupcakes. Decorate with sprinkles.

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