With St. Patrick’s Day coming up, I wanted to fit in at least one themed dessert, and naturally, it had to be green. That led me to try making these green velvet cupcakes! Every recipe is more fun when you get to add almost a full bottle of food coloring to it, right?
So you’re probably thinking “what is green velvet?” Well, it’s like red velvet but green. OK, then what is red velvet? Well, I’m glad you asked because I decided to research it!
Here’s the basic rundown on red velvet cake. A red velvet cake has three key ingredients: unsweetened natural cocoa powder (usually a small amount), buttermilk and vinegar. Then, of course, food coloring gives it its signature deep red look. All three flavors combine to give velvet cakes (since there’s also blue, black, etc.) a slightly chocolate taste that is hard to describe. Red or green velvet is just a type of chocolate cake, but because it uses less cocoa powder, the buttermilk and vinegar give it the signature flavor that seems more rich and creamy and less chocolatey than your average chocolate cake. In short, a green velvet cake has all the same ingredients but uses different food coloring, which is why you can make a velvet cake in multiple colors.
Best of all, it still pairs best with cream cheese frosting, but you can also go for a standard vanilla buttercream and it’s just as delicious. If you want to go all out with the green, save a couple drops of food coloring for your frosting too.
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 tbsp cocoa
- 1/2 tsp salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 tbsp vinegar
- 1 tsp vanilla
- 1 oz green food coloring
Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside.
In one bowl, stir together the flour, sugar, cocoa, salt and baking soda and set aside.
In the bowl of your mixer fitted with a whisk attachment, mix the eggs on low speed until bubbles form. Add the buttermilk, oil, vinegar and vanilla and mix on medium speed until all are blended together (do not overbeat). Slowly add in the dry ingredients, mixing until the batter is smooth. Scrape the bowl.
Then add A LOT of food coloring. The batter should be a deep green color, which means most of a bottle should go into the batter. Warning: too much food coloring can give the cake a metallic taste so use your best judgement. The baked cupcakes will appear a bit darker than the uncooked batter. Scrape the bowl in between to ensure the green is well-distributed.
Divide the batter among 12-14 lined cupcake cavities and bake for about 15 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan.
Pipe your frosting onto cooled cupcakes and top with sprinkles or meringues. I made some clover (ish?) meringues last time I baked just in case I could use them for St. Patrick’s Day. Enjoy! Just try not to end up with green all over your hands and kitchen 🙂