Red velvet cake is all the rage, so naturally St. Patrick’s Day brings visions of green velvet cake. How many things could one make with a batch of green velvet cake batter? How about green velvet cupcakes, green velvet mini cupcakes, green velvet whoopie pies and green velvet cake pops.
For the record I made all of them. Also for the record, yes, I am crazy. I am also Irish, which somehow seems like a good defense for making four different items clock full of green food coloring to celebrate St. Patty’s Day. Though most likely it has far more to do with my being crazy.
I’ll be spreading these out over a few different blog posts, but let’s start with making the green velvet cake recipe. I used Bakerella’s recipe, because she can really do no wrong when it comes to cake. Here’s what you need…
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz green food coloring
Preheat your oven to 350 degrees.
Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with. Or be crazy like me and do them all.
Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended and sit aside. I waited until the very end to add the food coloring, because frankly, that much food coloring scares me and I had to work out the courage to do it.
Place all dry ingredients in your mixing bowl and stir together well.
Now take a deep breath and dump all that food coloring, yes the entire bottle, into the wet ingredients.
Not too bad. But now stir…
Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green as the day is long. Note, this is NOT the time to accidentally crank the Kitcheaid on to high. Unless you want a green, and slightly vinegar smelling kitchen.
Look it’s Christmas in my kitchen!
Pour the batter into cake pans or cupcake pans. I did the cake and cupcakes first, and than added 1/4 cup of flour to the remaining batter to thicken it up a bit before putting it in the whoopie pie pan.
Care to lick the spoon? Me, not so much, which is a first in my cake making history.
Baking times will vary based on what you are using. For one 8″ cake pan, it was about 22 minutes for me.
Regular size cupcakes were around 16, mini cupcakes about 13 and the whoopie pie pan was about 13 as well.
Let cook for 10-15 minutes and than remove from pans.
While cooling, prepare frosting. You can either open a can of your favorite, or go the from scratch route. Here’s the recipe I used…
Cream Cheese Frosting
- 1 package of softened cream cheese
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 1 bag powdered sugar (2 lb bag)
- Milk as needed
Cream together cream cheese, butter and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. I add in milk as needed to get to the desired consistency.
You can frost straight from the bowl, though I use my handy Ziploc bag to pipe on my frosting.
Now frost and decorate until your little heart is content. I used about half of my frosting for the green velvet cupcakes and green velvet whoopie pies, and put the remainder in the fridge to be used to make green velvet cake pops. Here are some of the super sweet cupcakes…
The cute shamrock sprinkles and green gingham cupcake liners are from Michael’s.
Check out how pretty and green they are. My daughter was thrilled! Well at least until I stopped her mid-cupcake realizing that I hadn’t taken a picture of the great green insides of these babies.
And for those that would like something a little smaller – green velvet mini cupcakes…
And best of all, my kitchen somehow came out of this without any big globs of green anywhere. Whew.
Next up, green velvet whoppie pies!