Green Velvet Cupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 406
- Total Fat
- 27
- Saturated Fat
- 12
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 3
- Cholesterol
- 58
- Sodium
- 180
- Total: 2 hr
- Active: 1 hr
Ingredients
For the Cupcakes:
1 cup cake flour (not self-rising)
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/2 cup milk
1/2 cup vegetable oil
1 large egg
1 tablespoon distilled white vinegar
1 teaspoon pure vanilla extract
1/2 teaspoon green gel food coloring
For the Frosting:
2 ounces white chocolate, chopped
3 large egg whites, at room temperature
3/4 cup sugar
1/4 teaspoon salt
Pinch of cream of tartar
2 sticks unsalted butter, cut into pieces, at room temperature
1 teaspoon pure vanilla extract
Assorted green sprinkles, for decorating
Directions
- Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Sift the cake flour, cocoa powder, baking soda and salt into a large bowl. Whisk the sugar, milk, vegetable oil, egg, vinegar and vanilla in a separate large bowl. Whisk in the flour mixture until smooth. Add the green food coloring and stir until combined.
- Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool slightly in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Put the white chocolate in a small heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted; remove the bowl from the pan and let cool slightly. Reserve the pan of simmering water.
- Whisk the egg whites, sugar, salt and cream of tartar in a large heatproof bowl set over the pan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves and the mixture registers 130˚ on a candy thermometer, 3 to 5 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff peaks form, 1 to 2 minutes. Reduce the mixer speed to medium and beat until the bowl is no longer warm, 1 to 2 more minutes.
- Increase the mixer speed to medium high and continue beating, adding the butter one piece at a time, until thick and combined. (The mixture might separate, but keep beating and it will smooth out.) Add the melted white chocolate and vanilla and continue beating until just combined.
- Transfer the frosting to a resealable plastic bag and snip a corner. Pipe onto the cupcakes and decorate with green sprinkles.