Wednesday, March 14, 2012

Green Velvet Cupcakes...the Cure for Pinkatitis

I just ate a green cupcake... a Green Velvet Cupcake...


it was; surprisingly satisfying, moist and nicely balanced with it's icing adorned with miniature shamrock quinns and sprinkles{ festive for this time of year}... I think, I liked it. Although at first glance I too was slightly I simply followed my heart, and mouth... and let the cupcake do the talking.
Pinkalicious would have been surprised too to know she could have cured her "rare case of pinkatitis" with the likes of a green cupcake instead of yucky mushy vegetables of the green variety as prescribed by her doctor. Who knew? Cure a cupcake inflicted illness with another cupcake? Brilliant!

No! Not seriously, but for those of you are not well educated about Pinkalicious {Which is probably every person who does not currently have a young daughter, niece, granddaughter or sister below the age of lets say...10 or so}, she's the star in a series of children's books written and illustrated by Victoria & Elizabeth Kann. Pinkalicious is a delightfully witty little girl who loves everything...{you guessed it} PINK! There is never a dull moment in her adventures. You can find out more about her or order the books and even do activities here . Enough about Pinkalicious though, and more about the star of this post, the Green Velvet Cupcake.

With St.Patrick's Day right on the cusp and the kids wanting treats for their classes I did what I do often {the web} in search of fantastic ideas to use or inspire me to bake better. With luck I was brought to another blog Love from the Oven to whom had baked up this funtastic {yes, I said FUN-TASTIC, it's a word, in my vocabulary and should be in Websters hear that Webster??} recipe borrowed from non other than Bakerella. No sense in reinventing the wheel if I don't have to, I work Smarter, not harder!

So here she is, Bakerella's Green {Or Red} Velvet Cupcake Recipe Tweeked* {because I didn't have all the ingredients :)...}

GREEN* {or Red..or any other colour for that matter...} Velvet Cupcakes

  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 Tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 1/2 cups oil* (3/4 c vegetable oil for the cupcakes, Love from the oven used 1 cup)
  • 1 cup buttermilk* (2% worked out just fine, less fat)
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla
  • 2 oz. red food coloring* ( 1 used 1 tsp of Wilton brand kelly green gel colour)
* note changes to these ingredient quantities

1.Preheat oven to 350 degrees.

2.Grease and flour two 8 inch cake pans* (24 muffin cups, lined with wrappers of your choice)


 3.Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.


 4.Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.


 5.Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.


6.Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.* I used a 1/4 c. mashed potato scoop to get even amounts of batter in each of my pre-lined tins...I was able to make 24 cupcakes from this batch of batter.


 7.Bake for about 30 minutes or until a toothpick inserted comes out clean.* (cupcakes took about 20-22 minutes, they were spongey to touch when tested, and a toothpick inserted came out with a few moist crumbs on it.)


 8.After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.


 9.Then make the frosting of your choice*. {People normally put a cream cheese icing with red velvet cakes. I used a buttercream icing that seemed to just melt in my mouth.}


Happy St. Pattie's Day!








1 comment:

  1. Perfect! I love that shot of the green batter. I agree, these cupcakes are much preferred to green veggies to cure Pinkalicious and her pink predicament!