St. Patricks Day is on the 17th, which is only 4 days away, but that’s plenty of time to make these tasty little babies. These are a St. Patty’s Day twist on your classic red velvet cake. I love this velvet cake recipe for both cupcakes and cakes as it is moist and delicious and its topped with frosting that is light as a feather with a minty burst. Really you could enjoy these any time of the year they are that good.
St. Patricks Day Green Velvet Cupcake Recipe
Makes: 24 | Prep Time: 30 min | Total Time: 1 hr 20min
• 320g flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 15g cocoa
• 375g sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 tsp vanilla
• green food colour
• 1/2 cup coffee
1. Pre-heat the oven to 180°c and line your cupcake tins with liners. This recipe will also make 12 cupcakes and one 8″ cake if you like or 24 cupcakes, just to give you options.
2. In a medium bowl combine the flour, baking soda, baking powder, salt and cocoa. Set aside.
3. In a large bowl combine the sugar and vegetable oil. Whisk in the eggs, buttermilk, vanilla, coffee and food colouring. The amount of food colour will depend on what colouring you are using so will just have to see what works for you.
4. Combine the dry ingredients with the wet ingredients a third at a time, mixing between each addition. You can do this by hand or using a stand mixer but make sure you only mix until the ingredients are just combined.
5. Pour batter into cupcake liners. I found filling them to just below 2/3 full worked out great. Due to the runny consistency of this batter the cupcakes rise flat and evan instead of forming a dome like some batters.
6. Bake for 20-25 minutes or until a skewer inserted comes out clean. When the cupcakes are ready leave them to cool on a wire rack.
• 200g sugar
• 1/3 cup water
• 1/2 tsp cream of tartar
• 4 egg whites, at room temperature
• a few drops peppermint essence
• green sprinkles
1.Place the sugar, water and cream of tartar in a medium saucepan.
2. Stir over medium heat until all the sugar has dissolved. Brush down the sides of the pan with water to avoid sugar crystals forming.
3. Once all the sugar has dissolved leave the mixture to boil without stirring it until it reaches 118°c on a candy thermometer. While your sugar syrup is coming to temperature whisk the egg whites until soft peaks form.
4. As soon as the sugar syrup has reached temperature slowly pour it into your egg whites while the mixer is running. You want to make sure you are pouring the liquid so that it isn’t hitting the whisk too much and so that it isn’t running straight down the side of the bowl. Now set your timer for 6 minutes and leave your mixer on high to do its job. You will want to add the peppermint essence in the last minute of mixing time.
6. Fill a piping bag fitted with a star nozzle with the icing and pipe onto the cupcakes. Finish your lovely little cakes off with some green sprinkles and your done.