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Green Velvet Cupcakes Recipe

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3.8 from 8 reviews

Delightfully vibrant Green Velvet Cupcakes with a tender crumb and subtle cocoa flavor, perfect for festive occasions or a fun twist on the classic red velvet. These cupcakes are easy to make, featuring a smooth green gel food coloring that gives them their signature hue, and are topped with your favorite frosting.

Ingredients

Dry Ingredients

  • 1 1/3 cups cake flour, sifted
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white distilled vinegar
  • 2/3 cup buttermilk
  • 1 teaspoon green gel food coloring (Kelly Green recommended)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and set it aside to be ready for the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of leavening agents for a perfect crumb.
  3. Combine Wet Ingredients: In a large bowl, pour in the melted and cooled butter, then add the granulated sugar. Stir until combined. Crack in the egg and stir thoroughly. Add the vanilla extract and white distilled vinegar, mixing well to blend all flavors.
  4. Add Dry Ingredients to Wet: Gradually add the dry flour mixture to the wet ingredients, stirring a little at a time to avoid lumps, until fully combined and no dry flour remains.
  5. Incorporate Buttermilk: Stir in the buttermilk until the batter is smooth and consistent.
  6. Add Color: Scrape down the bowl’s sides to ensure all ingredients are mixed, then add the green gel food coloring. Stir well until the entire batter is uniformly green.
  7. Fill Cupcake Liners: Evenly spoon the batter into the prepared liners, filling each just over a quarter cup to allow room for rising during baking.
  8. Bake: Place the cupcake tin in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring the best texture for frosting.
  10. Frosting: Once fully cooled, add frosting of your choice and enjoy your vibrant Green Velvet Cupcakes!

Notes

  • Use cake flour for a tender crumb; all-purpose flour will alter texture.
  • Sift the dry ingredients to prevent lumps and ensure even baking.
  • Allow melted butter to cool before mixing to prevent cooking the egg.
  • Use gel food coloring for vibrant color without altering batter consistency.
  • Do not overfill cupcake liners to avoid overflow while baking.
  • Cool cupcakes completely before frosting to prevent melting.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://lauracooks.com/green-velvet-cupcakes-recipe/