Description
These Homemade Green Velvet Cupcakes are a delightful twist on the classic red velvet, featuring a vibrant green color, moist texture, and a luscious cream cheese frosting. Perfect for St. Patrick's Day or any celebration, they’re topped with adorable fondant clovers and festive pearl sprinkles for an extra special touch.
Ingredients
Scale
Cupcakes
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon high-quality cocoa powder
- ¾ cup granulated sugar
- ¾ cup vegetable oil
- ½ cup milk
- 1 egg, room temperature
- 1 teaspoon white vinegar
- ½ teaspoon green gel food coloring
- cupcake liners
Frosting
- 1 stick (½ cup) unsalted butter, softened
- 2 cups confectioners’ sugar
- 1-2 tablespoons milk
Decorations
- 3-4 ounces green rolling fondant
- ¼ cup golden and white pearl sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners to ensure easy removal of cupcakes after baking.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking soda, salt, and cocoa powder into a medium bowl to ensure a lump-free, well-mixed base for the cupcakes.
- Mix Wet Ingredients: In a separate large bowl, cream together the granulated sugar and vegetable oil. Once combined, add the milk and the egg, stirring thoroughly to create a smooth liquid mixture.
- Add Vinegar and Combine: Stir the white vinegar into the wet mixture; this will react with the baking soda to help the cupcakes rise. Gradually fold the sifted dry ingredients into the wet ingredients to form a smooth batter.
- Add Coloring: Incorporate the green gel food coloring slowly, mixing thoroughly until the batter is evenly colored a vibrant green shade.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Place the cupcake pan in the preheated oven and bake for 22 minutes. Remove when a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- Make Frosting: In a bowl, combine softened unsalted butter, confectioners’ sugar, and 1 to 2 tablespoons of milk. Mix on low speed initially, then increase to high speed until smooth and fluffy.
- Pipe Frosting: Transfer the frosting into a piping bag fitted with a Wilton #2 tip or your preferred tip. Frost the cooled cupcakes evenly with a swirl.
- Shape Fondant Clovers: Divide the green rolling fondant into six small spheres about ½ inch thick each. Take two spheres and press together at one end to form a heart shape. Repeat with the remaining spheres.
- Assemble Clover Decoration: Arrange three fondant hearts together with one in the center and the other two angled slightly on either side, pressing them together to form a clover. Repeat for each cupcake.
- Decorate Cupcakes: Place a fondant clover on top of each frosted cupcake and sprinkle with golden and white pearl sprinkles for a festive finish.
Notes
- Make sure your egg is at room temperature for better mixing and a lighter cupcake texture.
- You can substitute milk with buttermilk for a tangier flavor and more moist cupcakes.
- Use a gel food coloring for vibrant color without watering down the batter.
- If you don’t have fondant, you can use green colored buttercream or edible clover toppers.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a richer frosting flavor, consider adding 4 ounces of cream cheese to the buttercream mixture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
