Green Velvet Cupcakes

Votes: 3

Time: 2 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 406, total fat 27 G., saturated fats 12 G., proteins 3 G., carbohydrates 39 G., fiber 1 G., cholesterol 58 mg, sodium 180 mg, sugar 30 G.

These charming green cupcakes will be the perfect addition to your St. Patrick's Day party or any other themed event. These chocolate cupcakes with white chocolate frosting are not only beautiful but also delicious. To create a cohesive look, try using green paper cupcake liners and sprinkles in various shades of green for decoration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 cup cake flour (not self-raising)
2 tablespoons cocoa powder
0.5 tsp of soda
1/4 teaspoon salt
3/4 cup sugar
0.5 cups of milk
0.5 cups vegetable oil
1 large egg
1 tablespoon distilled white vinegar
1 tsp vanilla extract
0.5 tsp green gel food coloring

Glaze

60 g white chocolate, chopped
Whites of 3 large eggs, room temperature
3/4 cup sugar
1/4 teaspoon salt
A pinch of cream of tartar
220 g unsalted butter, cut into pieces, at room temperature
1 tsp vanilla extract
Green sprinkles of various shapes and shades for decoration

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, vanilla extract, cocoa, white chocolate, milk, eggs, cream of tartar

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper cups.
Bake cupcakes:

Sift the cake flour, cocoa powder, baking soda, and salt into a large bowl. In a separate large bowl, combine the sugar, milk, vegetable oil, egg, vinegar, and vanilla extract. Combine the two mixtures and knead until smooth. Add the green food coloring and mix until fully incorporated.

Divide the batter among the prepared cupcake pans, filling them three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Meanwhile, prepare the glaze.:

Place the white chocolate in a small heatproof bowl set over a pan of simmering water (the bottom of the bowl should not touch the water). Heat, stirring, until the chocolate melts. Remove the bowl from the heat and let the chocolate cool slightly. Leave the water in the pan.
In a large heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water), whisk the egg whites, sugar, salt, and cream of tartar. Heat, whisking, until the sugar dissolves, and reaches 130°F (54°C) on a candy thermometer, 3 to 5 minutes. Remove the bowl from the heat; beat with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes. Reduce the mixer speed to medium and beat until the bowl cools, 1 to 2 minutes more.
Increase the mixer speed to medium-high and continue beating, adding the butter one piece at a time, until fully incorporated. The frosting may separate, but continue beating until it becomes smooth. Add the melted white chocolate and vanilla extract and continue beating until fully incorporated.
Transfer the frosting to a zip-lock plastic bag and snip off the corner. Pipe the frosting onto the cupcakes and decorate with green sprinkles.