
Green Velvet Cupcakes
Ingredients
- 1 stick unsalted butter melted
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3 tablespoons vegetable oil
- 2 teaspoons white vinegar
- 2 teaspoons vanilla
- 1/2 teaspoon green food color gel
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup all purpose flour
- 1 tablespoon all purpose flour
- 1/4 cup cornstarch
- 2 1/2 tablespoons natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F. Line your muffin pan with 18 cupcake liners.
- In small bowl whisk together your eggs, vegetable oil, vinegar, vanilla, food color, milk, and sour cream. Set aside.
- In a separate small bowl whisk together your flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl melt your butter. Add the sugar to your butter and whisk until well incorporated.
- Add half of your wet and half of your dry ingredients to your butter sugar mixture.
- Whisk until almost incorporated.
- Add the remaining of your wet and dry ingredients to your bowl.
- Whisk until most of the lumps are gone.
- Scrape the bottom and sides of your bowl to make sure everything is incorporated.
- Using a scoop, fill your liners 3/4 of the way full. I can consistently get 18 cupcakes out of this batch of batter.
- Bake for 16-18 minutes or until lightly touched they spring back.
- Remove from the oven and let cool in the pan for 3-4 minutes and then remove them. Let them cool completely on a cooling rack before putting on buttercream.
- Once completely cooled, add your buttercream and enjoy!
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