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Green Velvet Cupcake
Who knew that even cupcakes could join the fun of St. Patrick’s Day with a delicious twist of green?
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon green food coloring
Instructions
Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix together the egg, vegetable oil, buttermilk, vinegar, vanilla extract, and food coloring.
Combine the wet ingredients with the dry ingredients and mix until just combined.
Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before frosting.
Kitchen Tools
- Mixing bowls
- Cupcake pan
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes! You can bake them a day in advance and store unfrosted.
You can substitute buttermilk with regular milk mixed with vinegar.
Absolutely! They can be decorated with cream cheese frosting or even a chocolate ganache.
Add semi-sweet chocolate chips to the batter before baking.
Keep them in an airtight container at room temperature for best results.
Yes! Replace the egg with a flax egg and use a plant-based milk.
Insert a toothpick in the center, it should come out clean or with a few moist crumbs.