When I saw these cupcakes on Picky Palate, I had to give them a try for St. Patrick’s Day. She did her’s a mini cupcakes and I went for regular cupcakes. Her cupcakes had a really vibrant green color because she used green decorating paste. I tried them with regular old food coloring. I do think if you really want the green color to really pop you ought to get the decorating paste.
Now Jenny used a cream cheese frosting on her cupcake. I decided to try them with a buttercream recipe I saw at Alice and the Mock Turtle. I liked the buttercream frosting, but not really on these cupcakes. This buttercream frosting is nice and fluffy, but I think it would have worked better on a cake with more flavor like a nice chocolate cupcake. The frosting isn’t extremely sweet and really needs a cake that’s got some more sweetness. So I would not recommend this particular frosting for this cupcake, but still wanted to share because it really is delicious if paired with the right cake.
Jenny also frosted her cupcakes with a yellow and white frosting and added sprinkles to get a gold effect. She also had a nifty decorating bottle to do the two-tone frosting. I really wanted to focus more on the green so I went for a green and white frosting. I didn’t have a bottle like Jenny, so I just filled my decorating bag with green frosting on one side and white on the other. Just fill the bag a spoonful at a time and it works just fine.
I have also included my favorite cream cheese frosting to put on these cupcakes since the fluffy buttercream wasn’t the best choice. Another bonus, is a cupcake topper. Of course I discovered this right after I made the cupcakes. It is free and you can just print them out on your computer. Just go to THIS LINK for the topper. You’ll be all set for St. Patties. I also have a link here for you to the cupcakes I did last year for the holiday, thin mint cupcakes.
I will be back on Monday with one more green treat just in time for St. Patrick’s Day. This one will involve mint.
Lucky Green Velvet Cupcakes
- 1 Box yellow cake mix
- 4 eggs
- 1/2 Cup water
- 1/2 Cup vegetable oil
- 1 small box instant vanilla pudding mix
- 1/2 Cup plain yogurt or sour cream (I used light sour cream)
- 5-8 drops Green decorating paste (food coloring will work, just won’t be as bright green I used quite a bit of the regular food coloring to get that nice green color)
- cream cheese frosting (see recipe below)
1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green.
2. Scoop batter into paper lined cupcake tins. (I used my Demarle muffin tray so no need for liners, but I did place the cupcakes in liners after baking for the picture) Bake for 15-18 minutes or until cooked through. Let cool completely.
3. Frost cupcakes with cream cheese frosting and add sprinkles if desired.
Cream Cheese Frosting
- 1 (8 oz) package cream cheese at room temperature
- 1/4 C butter (1/2 stick) at room temperature
- 4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
- 1 tsp vanilla
Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.
Fluffy Buttercream Frosting (I don’t recommend this frosting for these cupcakes, but it would be wonderful on any chocolate cupcake)
- 1/2 c butter, room temperature
- 1/2 c vegetable shortening
- 3 c powder sugar
- 2 tsp vanilla extract
- 3 oz heavy whipping cream
- Place butter and shortening in mixer. Beginning on low speed and gradually increasing to a high speed, whip for 10 minutes until light and fluffy.
- Lower speed to lowest setting and mix in powder sugar one cup at a time until well blended. Add vanilla.
- Increase speed to medium and slowly add whipping cream. Increase speed to medium-high and whip for 8-10 minutes until light but stiff. This makes an ample amount of icing for at least 24 cupcakes.