Best 4 Gayles Green Velvet Cupcakes Recipes

GREEN VELVET CUPCAKES

Steps:

• Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
• Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined.
• Mix in the vinegar, and green food colouring until you reach your desired colour. Fold in the dry ingredients. Add more colouring if needed.
• Divide the batter evenly between the muffin cups, filling only 2/3 full.
• Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
• Using a handheld or stand mixer, beat together the cream cheese and butter until smooth and creamy. Beat in the icing sugar until smooth and spreadable, then beat in the vanilla.
• Transfer the frosting to a piping bag, and frost the cooled cupcakes, or use a knife to frost like pictured. Decorate with sprinkles, or cupcake crumbs!

GREEN VELVET CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Sift the cake flour, cocoa powder, baking soda and salt into a large bowl. Whisk the sugar, milk, vegetable oil, egg, vinegar and vanilla in a separate large bowl. Whisk in the flour mixture until smooth. Add the green food coloring and stir until combined.
• Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool slightly in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Put the white chocolate in a small heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted; remove the bowl from the pan and let cool slightly. Reserve the pan of simmering water.
• Whisk the egg whites, sugar, salt and cream of tartar in a large heatproof bowl set over the pan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves and the mixture registers 130˚ on a candy thermometer, 3 to 5 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff peaks form, 1 to 2 minutes. Reduce the mixer speed to medium and beat until the bowl is no longer warm, 1 to 2 more minutes.
• Increase the mixer speed to medium high and continue beating, adding the butter one piece at a time, until thick and combined. (The mixture might separate, but keep beating and it will smooth out.) Add the melted white chocolate and vanilla and continue beating until just combined.
• Transfer the frosting to a resealable plastic bag and snip a corner. Pipe onto the cupcakes and decorate with green sprinkles.

GAYLE'S GREEN VELVET CUPCAKES

Steps:

• 1. Preheat oven to 350 and line your cupcake pans.
• 2. Whisk eggs in a med bowl and then add remaining wet ingredients (EXCEPT FOOD COLORING), set aside.
• 3. In your stand mixer put all dry ingredients and mix well.
• 4. Add food coloring into the wet ingredients, whisk well then slowly add to dry ingredients beating on med for 1 - 2 minutes (do not overbeat your cupcakes will get dense and not be so fluffy).
• 5. Fill cups 2/3 full and bake for 16 minutes or until toothpick comes out dry (the toothpick might pull out a little green but you are looking for done not a clean toothpick).
• 6. TO PREPARE FROSTING: Cream butter and cream cheese together, add vanilla then slowly add powdered sugar beat well and use milk if needed to get the right texture for you. You can also add a few drops of green food coloring to add a green tint like I did on mine. Decorate and Enjoy!

GREEN VELVET CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.
• Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.
• Spoon COOL WHIP mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes. Top with sprinkles.