Top of the mornin’ to you! As promised on our Facebook page yesterday, here’s our St. Patrick’s Day cupcake recipe! Pair these amazing green velvet cupcakes with Sutter Home Bubbly Moscato.
Tip: add a few drops of green food coloring to your Sutter Home Bubbly Moscato to *really* celebrate St. Patrick’s Day!
Green Velvet cupcakes
•2 1/2 cups all-purpose flour
•1 1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cocoa powder
•1 1/2 cups vegetable oil
•1/2 cup buttermilk, room temperature
•½ cup sour cream
•2 large eggs, room temperature
•2 tablespoons green food coloring
•1 teaspoon white distilled vinegar
•1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Yield: 24 cupcakes
For the frosting:
1/2 lb cream cheese
1 cup (2 sticks) unsalted butter
1/8 cup light brown sugar, packed
4 cups confectioner’s sugar, sifted
1 tsp vanilla extract
1 Tbsp heavy cream
To make the frosting, beat the cream cheese on medium-high speed until light and fluffy, about a minute. Add the butter and beat until combined and fluffy, about two minutes, scraping down the sides of the bowl as necessary. Add the brown sugar, salt, and vanilla and beat to incorporate.
With the mixer on low, add the powdered sugar one cup at a time, beating each addition until well-incorporated and scraping down the sides of the bowl as necessary. Add the cream and beat on medium-high until light and fluffy.